Roast Butternut & Quinoa Salad with Nuts and Seeds
This rustic salad is absolutely delicious with lots of nutty crunch. Ideal to serve alongside a beautifully roasted chicken.
- Makes : 6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 20 mins
600 g butternut, cut into 2 cm rounds with the skin on
1 tsp (5 ml) salt
pinch white pepper
½ tsp (2.5 ml) fresh thyme, picked and chopped
200 g mixed baby squash, shaved with a peeler (courgette, patty pans, gem squash)
30 g mixed seeds of your choice toasted (sunflower, linseed, pumpkin, sesame seeds)
300 g mixed red and white quinoa cooked to packet instructions
15 g green sorrel
1 whole lemon, juiced
¼ C (60 ml) Greek yoghurt
Preheat the oven to 200 ºC.
Place the butternut into a mixing bowl, drizzle with olive oil and season with salt, pepper, and thyme.
Place onto a baking tray and cook for 10 mins on each side until beautifully charred and the inside is cooked to a medium with a slight crunch to it.
Remove the butternut from the grill and allow to cool. When cooled down cut into rustic chunks and place into a large mixing bowl.
Add the rest of the ingredients (cooked quinoa, shaved baby squash sorrel and some of the nuts and seeds) into the same bowl, add the lemon juice and yoghurt and season to taste with Maldon salt.
Carefully mix combining all of the ingredients. Place the salad into a serving dish, garnish with the remaining nuts and seeds and enjoy. Best served with roasted chicken.