Butternut Pumpkin Salad with Pesto and Hazelnuts
SERVES 2 | 40 Minutes Total Time
Ingredients
- 150g butternut pumpkin, cut in 3 cm chunks
- 1/2 bunch baby beetroots, quartered
- 1 tsp olive oil
- 30g hazelnuts, roughly chopped
- 1/4 cup quinoa, well rinsed
- 1/2 cup vegetable stock
- 100g feta
- 2 tbs pesto
- Salt & pepper to taste
Method
- Pre-heat oven to 200C and line a baking tray with baking paper.
- Coat pumpkin and beetroot with oil, season with salt and pepper and bake for 20 minutes.
- Place hazelnuts on a separate tray and bake for 5 minutes.
- Meanwhile cook quinoa in vegetable stock, covered, for about 15 minutes or until stock is absorbed and quinoa is cooked. Rest covered for 5 minutes before fluffing with a fork.
- To serve, place quinoa in a bowl, top with baked vegetables, crumbled feta, pesto and chopped hazelnuts. Season with salt and pepper.
