lunch day 24: roasted veggie & quinoa salad

Ingredients

• 1 tbsp olive oil
• 1 butternut squash, (or 2 medium sweet potatoes) cubed
• 1 large head of cauliflower, cut into small florets
• 1 tsp ground cumin
• 1 tsp ground turmeric
• A pinch of salt and pepper, to taste
• 250g cooked quinoa*
• 250g cooked puy lentils*
• 150g kale, (chopped with stalks removed)
• 1 medium radicchio, (or 1/2 small red cabbage) chopped

Tahini & Garlic Dressing

• 4 tbsp tahini
• 1 tbsp balsamic vinegar
• 4 tbsp boiled water
• 1/2 tsp garlic powder
• (optional) 2 tbsp nutritional yeast
• (optional) 1 tsp miso paste

InstructionsTo make the salad

1. Preheat the oven to 180C / 350F and add the olive oil to a large roasting tray.
2. Add the squash or sweet potato and toss in the oil. Roast for 10 minutes. Then add the cauliflower with the spices, salt and pepper. Roast for a further 20 minutes.
3. Meanwhile, add the cooked quinoa and lentils to a large bowl and mix in the kale and radicchio leaves. 
4. Once the veg is cooked and cooled slightly, mix into the salad with the leaves, quinoa and lentils. 

To make the dressing

1. Simply mix everything together until smooth. Taste and add a pinch of salt and pepper, if needed. If it's too thick, stir in some more hot water. 
2. Pour over the salad and use your hands to rub it into the leaves and mix it in well. 
3. (optional) Top with a mixture of seeds, such as sunflower, chia and pumpkin seeds for added crunch and protein. 
4. Serve and enjoy! Can be kept in a container in the fridge for up to three days. 

Notes*Or to cook from scratch, use 1/2 cup dry lentils + 1/2 cup dry quinoa and cook according to packet's instructions.

​Source: Wallflower Kitchen