Peruvian toasted sweetcorn, avocado & quinoa salad
Try this vegetarian salad with protein-packed quinoa and protective carotenoids, a healthy choice for lunch or dinner
Roast roots with goat’s cheese & spinach
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 350g butternut squashdeseeded and cut into chunks, peeled if you like
- 200g carrotspeeled and cut into long batons
- 250g parsnipspeeled and cut into long batons
- 200g raw beetrootwell-scrubbed and cut into thick wedges
- 1 medium red onioncut into wedges
- 1 tbsp cold-pressed rapeseed oil
- juice and finely grated zest 1 lemon
- 1 bulb garliccloves separated
- 4-5 thyme sprigsleaves roughly chopped
- 75g soft rindless goat's cheeselog
- 25g mixed nutssuch as brazils, almonds, hazelnuts, pecans and walnuts, roughly chopped
- 50g baby leaf spinach
Nutrition: per serving
- kcal561
- fat26g
- saturates8g
- carbs53g
- sugars33g
- fibre18g
- protein19g
- salt1g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the vegetables, without the garlic, into a bowl and toss with the oil, lemon zest and juice and plenty of ground black pepper.
step 2
Scatter the vegetables over a large baking tray or roasting tin and bake for 30 mins. Take the tray out of the oven, add the garlic and thyme, then turn the vegetables. Return to the oven for 20 mins or until the vegetables are tender and lightly browned, turning halfway through. Dot with the goat’s cheese and nuts, scatter over the spinach and return to the oven for 3-5 mins or until the spinach has wilted and the goat’s cheese has begun to melt. You can press the softened garlic cloves out of their skins and mash with the roasted vegetables, if you like.
