Name: Roast Butternut & Quinoa Salad with Nuts and Seeds
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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; 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

Mark step 1 done

Preheat the oven to 200 ºC.
Mark step 2 done

Place the butternut into a mixing bowl, drizzle with olive oil and season with salt, pepper, and thyme.
Mark step 3 done

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.
Mark step 4 done

Remove the butternut from the grill and allow to cool. When cooled down cut into rustic chunks and place into a large mixing bowl.
Mark step 5 done

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.
Mark step 6 done

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.

A little braai know-how

Sourced from: http://crushmag-online.com

Roast Butternut & Quinoa Salad with Nuts and Seeds

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

Ingredients

Directions

Good fire. Good food. Good company.