1 Butternut, peeled and sliced in half lengthways
Salt & Pepper
Honey to drizzle
2 Cups of cooked Quinoa
1 Tin of Chickpeas, drained and rinsed
1 small bunch of Spring Onions
1 Cup of Sweetcorn
200gr. Tenderstem Broccoli
¾ Cup Blueberries
1 Cup Baby Tomatoes, halved
¾ Cup Fresh Peas, shelled
1 Green Chilli, chopped
100gr. Feta Cheese, crumbled
1 small bunch of Chives, chopped
Add some olive to a roasting pan and place the butternut on the roasting tin and drizzle with some honey, add the fresh thyme and season with salt & pepper.
Place the roasting tin into a pre-heated oven of 200ºC and cook until just soft (about 30 minutes). Remove the butternut from the oven and allow to cool while you assemble the salad.
Place the quinoa into a large mixing bowl followed by the chickpeas, tomatoes, sweetcorn, blueberries, tenderstem broccoli, peas and feta cheese.
Slice the spring onions, chilli and chives and add to the mixing bowl. Gently mix all the ingredients together and season with salt & pepper.
Spoon the salad onto a serving platter and arrange slices of the cooked butternut on top of the salad to serve.