SUMMER QUINOA SALAD WITH CHEF NITISH MEHRA

                                                       Summer Quinoa salad

250g butternut squash, chopped into small chunks.

2 tbsp olive oil or rapeseed oil

120g pack thin-stemmed broccoli, cut into small pieces.

250g pouch cooked quinoa.

small handful coriander, leaves picked and chopped.

small handful mint, leaves picked and chopped.

                                                                                    4 spring onions, finely sliced on an angle.

                                                                                    50g pomegranate seeds

                                                                                    20g pistachios, roughly chopped.

                                                                                    1 small ripe avocado

                                                                                    juice ½ lemon

                                                                                    handful sprouts (alfalfa or China rose sprouts                                                                                        are nice) or baby herb leaves.

For the dressing

1 tbsp tahini

½ small ripe avocado, stoned, peeled and roughly chopped

small handful coriander, leaves picked.

small handful mint, leaves picked.

zest and juice ½ lemon

2 tsp clear honey or maple syrup

Method: -

STEP 1

Heat oven to 200 C/180 C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.

STEP 2

Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.

STEP 3

Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.