Print Stuffed squash with kale, red cabbage and beetroot salad
This is a healthy and delectable vegetarian autumn or winter dinner. Roasted squash filled with feta, quinoa and fresh herbs, served with a crunchy, super-nutritious salad of raw red cabbage, kale and red onion, sprinkled with toasted seeds.
Ingredients
- 1 small squash (about 600g)
- Olive oil
- 25g quinoa (red gives a nutty flavour)
- 100g feta
- 2 tbsp fresh mint & parsley, chopped
- ¼ red cabbage, leaves finely shredded
- ½ red onion, thinly sliced
- 1 small beetroot, peeled & 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 & pepper
Method
- Preheat oven to 180˚C/Gas 4.
- Cut the squash in half lengthways, scoop out the seeds, season and drizzle generously with oil.
- Place cut side down on a non-stick baking tray and roast until tender - about 30 minutes.
- 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.
- Scatter the cabbage, beetroot, onion and kale on a serving plate.
- In a small bowl, whisk the olive oil, mustard and vinegar. Season, then drizzle over the veg.
- Scatter over the seeds.
- Serve the squash filled with the quinoa and feta, with the salad on the side.
