Roasted butternut and feta salad with quinoa, avocado and sumac
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.
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
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.