Page title and description

Salads
Stuffed squash with kale, red cabbage and beetroot salad
Ingredients
- 1 small squash (about 600g)
- olive oil
- 25g quinoa (red gives a nutty flavour)
- 100g feta
- 2 tbsp fresh mint and parsley, chopped
- ¼ red cabbage, leaves finely shredded
- ½ red onion, thinly sliced
- 1 small beetroot, peeled and cut into thin matchsticks, or coarsely grated
- 50g kale, leaves torn into small pieces
- 1 tbsp olive oil
- splash cider vinegar
- ½ tsp Dijon mustard
- 3 tbsp mixed seeds, toasted in a dry frying pan for 1 min
- salt and pepper

Method
Prep time:
15 min
PT15M
Cooking time:
30 min
PT30M
-
Step 1
Preheat oven to 180°C/Gas 4. -
Step 2
Cut the squash in half lengthways, scoop out the seeds, season and drizzle generously with oil. -
Step 3
Place cut side down on a non-stick baking tray and roast until tender - about 30 minutes. -
Step 4
Cook the quinoa in boiling water for 12 minutes, drain and leave to cool slightly, then mix with the feta, herbs and a drizzle of olive oil. -
Step 5
Scatter the cabbage, beetroot, onion and kale on a serving plate. -
Step 6
In a small bowl, whisk the olive oil, mustard and vinegar. Season, then drizzle over the veg. -
Step 7
Scatter over the seeds. -
Step 8
Serve the squash filled with the quinoa and feta, with the salad on the side.