California quinoa & avocado salad

Wednesday, 05 July 2017 - 10:45 | Views - 670

Ingredients

250g butternut squash, chopped into small chunks

2 tbsp olive oil

120g pack thin-stemmed broccoli

250g pouch cooked quinoa

small handful coriander, leaves picked and chopped

small handful mint

4 spring onions

50g pomegranate seeds

20g pistachios, roughly chopped

1 small ripe avocado

juice ½ lemon

handful sprouts (alfalfa or china rose sprouts are nice) or baby herb leaves

1 tbsp tahini

½ small ripe avocado

Prep: 10 MINS
Cook: 30 MINS

Method

1)Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment.

Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well.

Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil.

Season and roast for 10 mins more.

2)Meanwhile, make the dressing.

Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt.

Blitz to make a loose dressing, adding a little more water if necessary.

3)Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl.

Add the herbs, spring onions, pomegranate seeds and pistachios.

Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.

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