Roasted butternut and feta salad with quinoa, avocado and sumac | olivemagazine

Roasted butternut and feta salad with quinoa, avocado and sumac

75g quinoa
squash 300g butternut
peeled and diced
oil olive
1 tbsp ras el hanout
100g feta
diced
1 tsp sumac
2 tbsp coriander seeds
toasted
1 small avocado
peeled and cut into chunks
to serve rocket leaves
and sprouts to serve coriander leaves

dijon dressing

½ tbsp Dijon mustard
1 tbsp white wine vinegar
1½ tbsp olive oil

Method

step 1
Cook the quinoa then rinse in cold water and leave to drain really well.
step 2
Heat the oven to 200c/fan 180c/gas 6. Toss the squash with 1 tbsp olive oil and the ras el hanout.
Season then spread out on a baking tray and roast for about 15-20 minutes or until tender. Leave to cool.
step 3
Toss the feta with a tbsp olive oil and half the sumac. Toast the coriander seeds in a pan with another tbsp olive oil.
step 4
Mix the dressing ingredients together and thin with a touch of water until it is pourable.
Lay some rocket on a plate and spoon the quinoa on top. Add the avocado, squash and feta followed by the coriandar seeds.
Spoon over the dressing and sprinkle on the coriander sprouts and the rest of the sumac.