California quinoa avocado salad

• butternut squash↗250g g

  cut into small pieces

• olive oil↗2 tbsp tbsp

  or rapeseed oil

• bag of thin-stem broccoli120g g

  cut into small pieces

• packet of cooked quinoa250g g
• small handful of cilantro

  leaves gathered and chopped

• small handful of mint

  leaves gathered and chopped

• green onion↗4

  thinly sliced at an angle

• pomegranate seeds↗50g g
• pistachios↗20g g

  coarsely chopped

• avocado↗1 small ripe
• lemon↗juice ½
• sproutshandful

  (alpha or Chinese sprouts work well) or young herb leaves

• tahini↗1 tbsp tbsp
• avocado↗½ small ripe

  pitted, peeled and coarsely sliced

• cilantro↗small handful

  leaves gathered

• невелика жменя м'яти

  листя зібране

• лимон↗zest and juice ½
• чистий мед↗2 tsp

  або кленовий сироп

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6 and line a baking tray with parchment paper. Spread the butternut squash on the tray, drizzle with 2 tsp oil and season well. Roast for 20 min, then push the squash to one side of the tray, add the broccoli to the other side and drizzle with 1 tsp oil. Season and roast for another 10 min.

2. 2

   Meanwhile, prepare the dressing. Place all ingredients in a small blender cup, add 1 tbsp water and a pinch of salt. Blend until a liquid dressing forms, adding more water if needed.

3. 3

   Drain the packet of cooked quinoa to separate the grains and place them in a large bowl. Add the herbs, green onion, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and mix everything together. Also add the roasted vegetables.

4. 4

   Divide the salad between two plates and drizzle with the dressing. Cut the avocado in half, remove the pit, then use a dessert spoon to slip between the skin and flesh to lift it as a whole piece. Place it skin‑side up on a cutting board and slice thinly. Squeeze lemon juice over it, then slide a knife under half the avocado and lift it onto each salad. Garnish with sprouts and, if desired, sprinkle a little pepper.