SQUASH & GOATS’ CHEESE SALAD

Essentials - - Healthy Food -

SERVES 6 READY IN 45 MINS

1kg mixed squash, de­seeded and sliced 2 red onions, peeled and sliced

3tbsp olive oil

2x250g cooked red and white quinoa pouches, we used Mer­chant Gourmet 400g tin chick­peas, drained and rinsed Hand­ful each pars­ley and co­rian­der, chopped

Juice 1 lemon

200g soft goats’ cheese

1 HEAT THE OVEN TO 200C FAN, GAS 7. DI­VIDE THE MIXED SQUASH AND RED ONION BE­TWEEN 2 LARGE BAKING TRAYS AND TOSS EACH WITH 1TBSP OLIVE OIL. SEA­SON WITH SALT AND FRESHLY GROUND BLACK PEP­PER AND ROAST FOR 30-35 MINS, UN­TIL COOKED THROUGH.

2 WARM THE QUINOA AC­CORD­ING TO THE PACK IN­STRUC­TIONS, TIP INTO A LARGE BOWL AND STIR WITH A FORK TO BREAK UP ANY CLUMPS. STIR THROUGH THE ROASTED ONION, CHICK­PEAS, HERBS AND LEMON JUICE.

3 SPOON THE QUINOA MIX­TURE ONTO A SERV­ING PLATE AND TOP WITH WARM SQUASH AND CRUM­BLED GOATS’ CHEESE TO SERVE. 441 CALS PER SERV­ING 19G FAT 7G SAT FAT 48G CARBS

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.