Directions:

To smoke the trout, follow this recipe: http://heneedsfood.com/2010/07/green-tea-osmanthus-smoked-salmon. Honestly, try it. You'll see how easy it really is.

Preheat oven to 220°C. Toss the diced pumpkin with the olive oil and balsamic syrup and place onto a baking tray. Bake for 25 minutes, or until golden. Remove from oven and set aside to cool.

In a small saucepan place the water and quinoa and bring to the boil. Reduce to a simmer and cook for 15 minutes. Drain into a fine strainer, run cold water over to cool, then allow to drain completely. Set aside.

Using a flat peeler, cut the carrot into ribbons and place into a large mixing bowl. Add the chickpeas, peas, broccolini, mushrooms, quinoa & pumpkin. Flake in the smoked trout, add the maple balsamic and oil and season to taste. Toss gently with your hands and serve immediately.