Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive or rapeseed oil
  • 800 g butternut squash (chopped into 1cm cubes)
  • 200 g cherry tomatoes (halved)
  • ½ teaspoon salt
  • Black pepper to taste
  • 250 g ready cooked quinoa ((or cook 100g dried quinoa))
  • 2 avocados (chopped into 1cm/½inch cubes)
  • 150 g mixed salad leaves ((I used spinach, watercress and rocket))
  • 200 g feta cheese (crumbled)
  • 4 teaspoons wholegrain mustard
  • 4 tablespoons cider vinegar (or lemon juice, or white wine vinegar)
  • 8 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • ½ teaspoons salt
  • Black pepper to taste

Instruction

  • Preheat your oven to 220C / 200C / gas mark 7 / 425F.
  • Place the butternut squash and cherry tomatoes in a roasting tray and drizzle over 2 tablespoons of oil, ½ a teaspoon of salt and a few twists of black pepper. Toss the vegetables in the oil and seasoning and place in the preheated oven for 20 minutes.
  • Next, mix together the dressing ingredients. Simply place all the dressing ingredients into a clean jam jar, screw on the lid and shake until everything is combined.
  • Place the quinoa in a large bowl, add the avocado, feta, salad leaves and dressing and toss everything together to mix thoroughly.
  • When the squash and tomatoes are cooked, add them to the salad and toss everything together again. Serve straight away or place in boxes in the fridge for work lunches.