BBQ Roast Pumpkin with Moroccan Quinoa and Pistachio Crusted Chicken

A pretty simple recipe if I do say so myself....

Ingredients are:

- chicken breast

- pumpkin

- baby spinach

- quinoa (with Moroccan seasoning)

- fetta

- pistachio dukka

- lemon

- oil

- avacodo

Method:

- roast pumpkin (1 hour, at 180 degrees celcuis in the BBQ), while you wait, call a family member and say g'day, after which you should be ready to scrape out the pumpkin and place in a mixing bowl

- cook quinoa according to packet (takes 20 minutes, when ready, add to the pumpkin mix and stir through. Set aside.

- while the dukka is on the go, mix 2 tbs of dukka with 1 tbs oil and 1 tbs lemon juice.

- cut the chicken breasts in half horizontally so you have skinny breasts and coat in the dukka mix

- grill chicken on BBQ for 10 minutes or until cooked through.

- layer all the elements on the plate as thus .... Baby spinich, avacodo, quinoa mix, chicken, crumbled fetta.