Quinoa tabbouleh with roasted bell peppers and pumpkin

Ingredients
. 2 tbsp olive oil
. 2 tbsp fresh za'atar
. Salt and pepper to taste
. 100 gm pumpkin, sliced
. 1 red bell pepper, sliced
. 1 cup boiled quinoa
. 10-12 yellow cherry tomatoes, halved
. 2 cups parsley, finely chopped
. 2 cups coriander, finely chopped
. 1 cup mint leaves, finely chopped
. 2 tbsp lime juice
. 2 tbsp pomegranate
Method
Mix one tbsp oil with za'atar, salt and pepper and toss the pumpkin and bell pepper slices in this mix. Cover with cling film and set aside for 15 minutes.
Heat a grill pan and grill all the slices on both sides.
Mix quinoa with the tomatoes and all the chopped greens with the remaining ingredients.
Toss well and serve with grilled pumpkin and bell peppers.