Squash, spinach, feta and quinoa salad

Enough for a light meal for 4

Ingredients

• 1 small squash or segment, chopped into large slices and seeds removed
• 3 tbs olive oil
• 160g quinoa
• 1 vegetable stock cube
• 100g spinach leaves, shredded
• 1 lemon, juiced and zested
• 1 handful flat leaf parsley, chopped
• 1 handful mint, chopped
• 100g feta cheese, chopped into small cubes
• 1 pomegranate, seeds only

Method

Preheat the oven to 200C/180C fan/gas 6. Place the squash on a baking sheet, drizzle with one tablespoon of olive oil and season with salt and pepper. Roast for 25-30 minutes until soft in the middle and crisping at the edges. Set aside until cool enough to chop into bite-size pieces.

Meanwhile, dissolve the stock in 800ml hot water then add the quinoa and cook for 20 minutes until tender and the liquid has been absorbed. Rinse and drain.

Put the quinoa, squash pieces and spinach into a large bowl and toss with lemon juice and zest, the remaining olive oil, chopped herbs and feta. Scatter with pomegranate seeds and serve.