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

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