קערה מדיטרנית עשירה בסיבים

מצרכים

• 500g butternut squash, chopped into cubes
• 2 tbsp extra virgin olive oil
• 1 tsp cayenne pepper
• 1/2 lemon, juiced
• 80g rocket
• 80g spinach
• 100g mixed quinoa, cooked following pack instructions
• 1 can chickpeas, drained and rinsed
• 1/2 red onion, thinly sliced
• 2 tsp pumpkin seeds
• 25g goat’s cheese, crumbled
• 1 tsp oregano
• 1. Heat the oven to 180C/160C fan/gas 4. Add the chopped squash to a tray, drizzle with 1 tbsp olive oil, the cayenne pepper and a pinch of salt. Toss well to coat then bake for 20-25 mins or until cooked through.
• 2. To make the dressing, whisk together the lemon juice with the remaining olive oil and some seasoning.
• 3. Build your bowl by starting with a base of rocket and spinach, add a few spoons of cooked quinoa, roasted squash and the chickpeas. Top with the sliced red onion, pumpkin seeds, fresh mint leaves and drizzle with the dressing. Crumble over the goat’s cheese and sprinkle with oregano.