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Roast Butternut & Quinoa Salad with Nuts and Seeds

By Mandy  

August 18, 2018

An absolutely delicious salad with lots of nutty crunch.  Best served with roasted chicken.

  • Prep: 20 mins
  • Cook: 20 mins

Ingredients

Roasted Butternut

600 g butternut, cut into 2 cm rounds with the skin on

40 ml olive oil

1 tsp (5 ml) salt

pinch white pepper

½ tsp (2.5 ml) fresh thyme, picked and chopped

Quinoa Salad

200 g mixed baby squash, shaved with a peeler (courgette, patty pans, gem squash)

100 g mixed nuts of your choice toasted (hazelnuts, pecan nuts, walnuts, peanuts)

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

Maldon sea salt

¼ C (60 ml) Greek yoghurt

Directions

1Preheat the oven to 200 ºC.

2Place the butternut into a mixing bowl, drizzle with olive oil and season with salt, pepper, and thyme.

3Place 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.

4Remove the butternut from the grill and allow to cool. When cooled down cut into rustic chunks and place into a large mixing bowl.

5Add 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.

6Carefully 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.

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