California quinoa & avocado salad
If you have a lot of ripe avocados to use up, make double the amount of dressing and store it in the fridge for up to five days, or freeze for two months. Serves 2 Prep 10 mins Cook 30 mins Q Q Q (dressing only)
250g butternut squash, chopped into
small chunks 2 tbsp olive oil 120g thin-stemmed broccoli, cut into
pieces 250g pouch cooked quinoa small handful each coriander and mint,
chopped 4 spring onions, finely sliced on an
angle 50g pomegranate seeds 20g pistachios or almonds, roughly
chopped 1 small ripe avocado juice ½ lemon handful alfalfa or china rose sprouts black pepper
FOR THE DRESSING 1 tbsp tahini ½ small ripe avocado, flesh roughly
chopped small handful each coriander and mint
leaves zest and juice ½ lemon 2 tsp clear honey
1 Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the squash onto the tray, drizzle with 2 tsp oil and roast for 20 mins. Push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil then roast for a further 10 mins.
2 Meanwhile, tip the tahini, avocado flesh, coriander, mint, lemon and honey into a food processor, add 1 tbsp water and then blitz to make a loose dressing.
3 Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate and nuts with the remaining 1 tbsp oil and roasted veg and toss everything together with the seasoning.
4 Divide the salad between two plates and drizzle the dressing over it. Halve, peel and slice the avocado, squeeze over the lemon juice, then slide a knife underneath and lift the slices onto each salad. Top with the sprouts and grind over a little pepper. PER SERVING 740 kcals, fat 44g, saturates 6g, carbs 59g, sugars 17g, fibre 17g, protein 18g, salt 0.9g