QUINOA, BEETROOT, SQUASH AND FETA SALAD

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

QUINOA, BEETROOT, SQUASH AND FETA SALAD

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