Butternut Squash and Spinach Salad

The butternut squash my neighbour kindly handed me through his window the other day has become the backbone of our meals this week. Almost the size of Lucien (our English setter), it provides plenty of opportunity to get creative with different ideas for each meal. As they say, with less there is more.
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Today’s lunch was lemon and butternut squash roasted with Raz el Hanout spices, sweet chilli red onions, quinoa, chickpea and baby spinach salad with a paprika humous. Light, nourishing and wholesome. Fuel for an afternoon mowing the lawn which seems to be growing like lightening at the moment.

INGREDIENTS
Serves 4
Vata Pacifying / suitable for spring

300 gm Butternut squash
1 Red Onion
1/2 Cup Measure Quinoa
2 Large Handfuls of Baby Spinach
2 tsp Raz el Hanout
1/4 tsp chilli Flakes
1 tsp Brown sugar
2 tbsp Olive Oil
1/3 Small lettuce
1 large can (250ml) Chick peas

PREPARATION
Place oven on 165 degree heat.
Peel and cut Butternut into bite size chunks, slice red onion into thick pieces and place into a roasting dish with 2 tbsp of olive oil, 2 tsp Raz el Hanout, chilli flakes and brown sugar. Bake for 25 - 30 mins until golden. remove from oven and leave to cool.

Whilst these roast place quinoa into a pan with 1:3 water ratio, a vegetable stock cube and bring to boil and simmer for 10 mins. When cooked drain and leave to cool. Do not rinse with cold water.

Place in large salad bowl baby spinach, sliced salad leaves, chick peas and when other ingredients and cool add and mix through. Dress with 2 tbsp Olive Oil and 1 Tbsp Apple Cider vinegar. Salt and Pepper of 2 tbsp Gomas Mix (toasted sunflower and pumpkin seeds with seaweed mix).

Serve with a dollop of humous - paprika chick pea humus tastes devine!






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