Advertisement

Ingredients

  • 75g quinoa
  • squash 300g butternut, peeled and diced
  • oil olive
  • 1 tbsp ras el hanout
  • 100g feta, diced
  • 1 tsp sumac
  • 2 tbsp coriander seeds, toasted
  • 1 small avocado, peeled and cut into chunks
  • to serve rocket leaves
  • and sprouts to serve coriander leaves

dijon dressing

  • ½ tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 1½ tbsp olive oil

Method

  • STEP 1

    Cook the quinoa then rinse in cold water and leave to drain really well.

  • STEP 2

    Heat the oven to 200c/fan 180c/gas 6. Toss the squash with 1 tbsp olive oil and the ras el hanout.
    Season then spread out on a baking tray and roast for about 15-20 minutes or until tender. Leave to cool.

  • STEP 3

    Toss the feta with a tbsp olive oil and half the sumac. Toast the coriander seeds in a pan with another tbsp olive oil.

  • STEP 4

    Mix the dressing ingredients together and thin with a touch of water until it is pourable.
    Lay some rocket on a plate and spoon the quinoa on top. Add the avocado, squash and feta followed by the coriandar seeds.
    Spoon over the dressing and sprinkle on the coriander sprouts and the rest of the sumac.

Watch our 20-second video for the easiest way to stone an avocado...

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement