Yields4 Servings
 1 medium butternut squash
 4 raw beetroots
 2 tbsp olive oil
 50 g hazelnuts, roasted
 100 g quinoa
 140 g baby spinach
 A handful of mint leaves roughly chopped
 6 spring onions, finely sliced
 1 red chilli, deseeded and finely sliced
 200 g feta, crumbled
For the dressing
 4 tbsp olive oil
 2 tbsp clear honey
 2 tbsp cider vinegar
 1 tbsp Dijon mustard
 Zest of 1 orange

Heat the oven to 200C/Gas6; peel, deseed and cut the butternut squash into bite-sized wedges; peel and cut the beetroots into bite-sized wedges; put the butternut squash and beetroots on a roasting tray, toss in the oil and lightly season; roast for about 40-50 minutes until they soften; leave to cool to room temperature


Roughly chop the hazelnuts and leave to one side; put the quinoa in a saucepan with 300ml cold water and a pinch of salt; bring to the boil, then reduce the heat and simmer for 20 minutes until all the water has been absorbed; leave to cool


Put all the dressing ingredients in a screw-topped jar, shake well, then leave to one side; to finish, put everything, except the hazelnuts and feta in a bowl, pour over the dressing and toss together well; serve sprinkled with the feta and hazelnuts

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