The Best Guide for the NN12 Area

Stuffed Squash With Kale

Author: Riverford Organics

Published: 22nd November 2022 06:38

 

Starter recipe

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves: 2 people

Ingredients

• 1 small squash (approx 600g)
• good olive oil
• 25g quinoa (red gives a nutty flavour)
• 100g feta
• 2 tbsp mint & parsley, chopped
• ¼ red cabbage, leaves finely shredded
• 1 small beetroot, peeled & cut into thin matchsticks, or coarsely grated
• ½ red onion, thinly sliced
• 50g kale, leaves torn into small pieces
• 1 tbsp olive oil
• splash of cider vinegar
• ½ tsp dijon mustard
• 3 tbsp mixed seeds of your choice, toasted in a dry frying pan for 1 min

Instruction

1. Preheat oven to 180˚C/Gas Mark 4.
2. Cut the squash in half lengthways, scoop out the seeds, season and drizzle generously with oil.
3. Place cut side down on a non-stick baking tray and roast until tender - about 30 minutes.
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.
5. Scatter the cabbage, beetroot and kale on a serving plate.
6. In a small bowl, whisk the olive oil, mustard and vinegar. Season, then drizzle over the veg.
7. Scatter over the seeds.
8. Serve the squash filled with the quinoa and feta, with the salad on the side.

 

Courtesy of http://www.riverford.co.uk/

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