1/2 Cup of uncooked Quinoa

1 Large piece of Pumpkin peeled and cubed

1/2 Bunch Snake Beans Sliced

Sundried Tomatoes x 10 diced

(I have used my homemade skinny version with the tomatoes that were completely dried and soaked in boiling water for  a few minutes)

100g of Low Fat Fetta crumbled

Handful of Kalamata Olives sliced

1/2 Red Onion Finely Diced

Juice of one fresh lime and the zest

Cook the Quinoa according to packet directions and let it cool. Blanch the snake beans in boiling water for a few minutes, drain and cool. Roast the pumpkin with a splash of herb infused olive oil, Cracked Pepper and Himalayan salt and let it cool. Add all of the ingredients to a big Salad bowl and give it a mix to combine. Pop into the fridge to let it cool before serving.