16/09/2026
I whipped up this lovely salad today! Lots of lovely textures and flavours and very easy ☺️
1/2 a butternut squash cut into bite sized chunks
3 tsp za'tar
1/2 tbsp olive oil
4 medium beetroot, unpeeled and cut into bite sized chunks
1 clove of garlic, crushed
1/2 tbsp olive oil
200g mixed quinoa
4 spring onions
6 radishes sliced
Handful of sugar snap peas, sliced
100g Feta cut into cubes
Toasted almonds
Pomegranate seeds
3 tbsp EVOO
1 tbsp balsamic vinegar
1 tsp dijon mustard
Zest and juice of 1 orange
Salt and pepper
Silken tofu and miso dressing
200g silken tofu
1 tbsp white miso
1 tsp sesame oil
Preheat the oven to 200°C
Place beetroot and squash in two separate roasting tins lined with greaseproof paper
Toss the squash in the oil and za'tar and the beetroot in oil and garlic
Season both generously and roast in oven for 20 mins or until just done
Cook the quinoa as per the instructions on the packet. Once cooked spread out onto wide serving dish and season generously.
Add the remaining ingredients and toss together gently
