|
Ingredients:
150g Mixed lettuce
240g Quinoa
500ml Veg stock
5g Sage
Sea salt
60ml Olive oil
100g Pomegranates
80g Goats milk feta
400g Butternut
Method:
• Preheat the oven at 220 degrees
• Simmer the Quinoa in the stock for 15 minutes or until the Quinoa is soft.
• In the mean time cube up the butternut making sure they are all the same size. Add to a mixing bowl and coat with olive oil, salt and sage. Add to a baking tray. Bake at 220 degrees until gold brown but still firm. Do not cover the butternut.
• When all the ingredients are ready and cool assemble the salad.
• Mix the butternut and Quinoa together.
• Add to a bed of lettuce
• Dress (see dressing recipe)
• Sprinkle the crumbled feta and pomegranate on top.
• Serve
|
