Oregano-Roasted Squash Salad with Quinoa, Courgettes and Feta (Vegetarian/Vegan)
It can be head to eat healthily and feel satisfied - especially in the winter months - but a warm salad using seasonal ingredients is the perfect solution.
I had half a bag of quinoa at the back of cupboard that needed using up but this would work just as well with couscous, barley or even brown rice. You are also welcome to cheat and use a pre-cooked, microwave pack, if you like. The dressing is pretty classic with oil for richness, balsamic and lemon for acidity and honey for sweetness but it is perked up with the addition of soy for that salty, umami kick. I chose to serve mine with a grilled chicken breast but this works well on its own or with salmon or a pork chop. You can make this vegan by losing the feta.
Oregano-Roasted Squash Salad with Quinoa, Courgettes and Feta
Serves 4-6
850g butternut squash or pumpkin, peeled and cut into 3cm chunks
2 tsp dried oregano
1 tsp honey
125g raw quinoa
700ml chicken or vegetable stock, hot
2 courgettes, sliced diagonally
100g rocket
2 heaped tbsp chopped fresh mint leaves
100g feta, crumbled
For the dressing:
1½ tbsp olive or rapeseed oil
1 tbsp balsamic vinegar
Juice of ½ lemon, plus extra to taste
1 tsp honey
½ tbsp dark soy sauce
Preheat the oven to 200°C/fan 180°C/gas 6. In a bowl, combine the butternut squash/pumpkin, oregano, 1½ tbsp of the oil, a generous sprinkling of sea salt and a good grinding of pepper. Arrange in a roasting tray in a single layer and roast for 20-25 minutes until tender but not mushy. Drizzle over the honey and return to the oven for another 5 minutes or until slightly charred.
Meanwhile, put the quinoa in a medium pan, pour over the stock and bring to the boil. Cover and cook for 20 minutes or until cooked, then tip into a sieve to drain. Brush the courgette slices with the remaining ½ tbsp oil and sprinkle with salt and pepper. Cook in a large non-stick frying pan over a medium heat for 5 minutes on each side or until charred (you may need to do this in batches), then set aside.
Combine the quinoa in a bowl with the butternut/pumpkin, courgettes, rocket, mint and feta. In a small bowl, combine all of the dressing ingredients. When ready to serve, toss the salad with the dressing, then season to taste, adding extra lemon juice if needed. I served mine with a simply grilled chicken breast.
I had half a bag of quinoa at the back of cupboard that needed using up but this would work just as well with couscous, barley or even brown rice. You are also welcome to cheat and use a pre-cooked, microwave pack, if you like. The dressing is pretty classic with oil for richness, balsamic and lemon for acidity and honey for sweetness but it is perked up with the addition of soy for that salty, umami kick. I chose to serve mine with a grilled chicken breast but this works well on its own or with salmon or a pork chop. You can make this vegan by losing the feta.
Oregano-Roasted Squash Salad with Quinoa, Courgettes and Feta
Serves 4-6
850g butternut squash or pumpkin, peeled and cut into 3cm chunks
2 tsp dried oregano
1 tsp honey
125g raw quinoa
700ml chicken or vegetable stock, hot
2 courgettes, sliced diagonally
100g rocket
2 heaped tbsp chopped fresh mint leaves
100g feta, crumbled
For the dressing:
1½ tbsp olive or rapeseed oil
1 tbsp balsamic vinegar
Juice of ½ lemon, plus extra to taste
1 tsp honey
½ tbsp dark soy sauce
Preheat the oven to 200°C/fan 180°C/gas 6. In a bowl, combine the butternut squash/pumpkin, oregano, 1½ tbsp of the oil, a generous sprinkling of sea salt and a good grinding of pepper. Arrange in a roasting tray in a single layer and roast for 20-25 minutes until tender but not mushy. Drizzle over the honey and return to the oven for another 5 minutes or until slightly charred.
Meanwhile, put the quinoa in a medium pan, pour over the stock and bring to the boil. Cover and cook for 20 minutes or until cooked, then tip into a sieve to drain. Brush the courgette slices with the remaining ½ tbsp oil and sprinkle with salt and pepper. Cook in a large non-stick frying pan over a medium heat for 5 minutes on each side or until charred (you may need to do this in batches), then set aside.
Combine the quinoa in a bowl with the butternut/pumpkin, courgettes, rocket, mint and feta. In a small bowl, combine all of the dressing ingredients. When ready to serve, toss the salad with the dressing, then season to taste, adding extra lemon juice if needed. I served mine with a simply grilled chicken breast.
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