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Harissa Squash with Quinoa & Rocket Salad
Butternut squash, basted in spicy harissa and sweet maple, roasted till soft and golden. Served over a salad of roasted tenderstem, fibre-rich quinoa and bitter rocket. A handful of torn mint and parsley brings the freshness. Swirls of yoghurt for zing. Your next weeknight winner awaits.
Prep in 10
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 small butternut squash (use half)
- 2 tsp za’atar (use half) (Ground Sumac, Roasted Onion Granules, Sea Salt, Rubbed Thyme, Rapeseed Oil)
- 1 handful of fresh flat-leaf parsley (use half)
- 80g quinoa (use half) (quinoa (100%))
- 1 unwaxed lime (use half)
- 2 tbsp maple syrup (use half)
- 4 tsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 handful of fresh mint (use half)
- 40g rocket (use half)
- 1 tsp ground cumin (use half)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 180g Tenderstem broccoli (use half)
Nutritional Information
Calories: 569
Protein: 15g
Carbs: 74g
Fat: 27g
Ingredients
- 4 tsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 handful of fresh mint
- 1 tsp ground cumin
- 1 handful of fresh flat-leaf parsley
- 40g rocket
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 tsp za’atar (Ground Sumac, Roasted Onion Granules, Sea Salt, Rubbed Thyme, Rapeseed Oil)
- 180g Tenderstem broccoli
- 1 small butternut squash
- 2 tbsp maple syrup
- 80g quinoa (quinoa (100%))
- 1 unwaxed lime
Nutritional Information
Calories: 538
Protein: 15g
Carbs: 73g
Fat: 24g
Harissa Squash with Quinoa & Rocket Salad
Butternut squash, basted in spicy harissa and sweet maple, roasted till soft and golden. Served over a salad of roasted tenderstem, fibre-rich quinoa and bitter rocket. A handful of torn mint and parsley brings the freshness. Swirls of yoghurt for zing. Your next weeknight winner awaits.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Halve the squash lengthways and remove the seeds (save the seeds for later). Cut a criss-cross pattern into the flesh. Place on a lined baking tray, cut side up, and coat with the harissa, half the maple syrup, 1/2 tbsp oil and a pinch of sea salt and black pepper. Roast for 35-45 mins, until soft.
- Bring a medium saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain. Return to the pan and set aside.
- Trim the broccoli, place in an ovenproof dish and toss with the cumin, garlic paste, 1/2 tbsp oil, a pinch of sea salt and black pepper. Halfway through roasting the squash, add the squash seeds to the tray and place the broccoli into the oven. Roast for 10-12 mins, until the broccoli is cooked and the seeds are toasted.
- Halve the lime. In a small bowl, mix the yoghurt, juice from half the lime and a pinch of sea salt. Pick the mint leaves from the stalks and finely chop along with the parsley. Stir half the herbs through the yoghurt.
- Once toasted; roughly chop the squash seeds and mix with the za'atar and a pinch of sea salt. Stir the remaining herbs, broccoli, rocket, remaining maple syrup, a squeeze of lime juice and 1 tbsp olive oil through the cooked quinoa. Season with sea salt and black pepper.
- Serve the squash on a bed of quinoa salad and sprinkle over the za'atar seeds. Drizzle with the herby yoghurt.
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