Quinoa,Butternut and Mixed Ground Nut Salad

Serves 5

25-30 min



240g quinoa

500ml vegetable stock

400g butternut

60ml olive oil

Sea salt

5g fresh sage

150g mixed lettuce

80g goats milk feta or plain feta


For the ground nut mix:

25g cashews

25g almonds
25g pumpkin seeds

Pinch sea salt



Preheat oven to 220ºC. Simmer quinoa in the vegetable stock for 15 minutes or until soft. Cube the butternut; add to a mixing bowl and coat with olive oil, sea salt and sage. Add to a baking tray and bake until golden brown but still firm. When butternut is ready, allow to cool. Mix the butternut and quinoa together.  Add to a bed of lettuce. Crumble over the feta and add the ground nut mix –

Mix all the nuts together with the sea salt, roughly grind up in blender.