Ingredients

The following ingredients have 4 Servings
  • 1 butternut squash , peeled and cut into small dice
  • 2 onions , cut into thin wedges
  • 2 tbsp olive oil , plus a little extra for drizzling
  • 200g quinoa
  • 4 tbsp natural yogurt , or vegan alternative
  • 1 tbsp tahini paste
  • juice 1 lemon
  • 85g toasted flaked almond
  • 85g shelled pistachio
  • 10 dried apricots , sliced
  • handful mint leaves, roughly chopped

Instruction

  • Heat oven to 220C/200C fan/gas 7. Toss the squash and onions with 2 tbsp oil in a large shallow roasting tin. Season and roast for about 30 mins, shaking the tin once or twice, until the veg is tender.
  • Cook the quinoa following pack instructions. When cooked, run under cold water and thoroughly drain.
  • Stir together the yogurt, tahini, most of the lemon juice and some seasoning to make a sauce. Mix the quinoa with the nuts, dried apricots, mint and some seasoning in a large bowl, then add the remaining lemon juice, drizzle with a little oil and stir well. Scatter over the squash-onion mix and serve with the yogurt sauce.