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Roasted butternut and feta salad with quinoa, avocado and sumac

Published: March 25, 2015 at 3:05 PM

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Serves 4

A little effort

Total time: 40 mins

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This recipe is from head chef Tim Yates at the East London restaurant 100 Hoxton. This colourful dish is flavoured with sumac, ras el hanout (a North African spice) and coriander; and can be made in advance.

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Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal318
• fat24.3g
• carbs17.9g
• fibre3.4g
• protein8.7g

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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...

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