Roasted pumpkin quinoa salad: Hollie Golding

When she first made it for us, I couldn’t help going for seconds and thirds – the roasted pumpkin skin was the highlight for me (I love roasting pumpkins and potatoes with their skin retained), as was the wonderfully tangy yet light dressing she concocted out of olive oil, lemon juice, balsamic vinegar and seeded mustard.