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    Rainbow salad bowls with lemon dressing

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    Rainbow salad bowls with lemon dressing

    • Vegetarian

      Preparation time: 20 minutes
      Cooking time: 30 minutes

    Serves: 4

    Ingredients

    750g butternut squash, cut into 0.5cm thick slices
    1 tbsp olive oil
    1⁄2 small red onion, finely sliced
    About 50 sprays Heinz Zesty Lemon Salad Spray
    Pinch salt
    2 x 250g pouches ready cooked red and white quinoa
    2 romano peppers, deseeded and sliced
    1 large avocado, sliced
    200g cucumber, sliced
    140g pack red chicory, leaves separated
    100g English goats’ cheese, roughly torn (or 100g feta, crumbled) 

    Method

    1 Preheat the oven to 220 ̊C, gas mark 7. Toss the squash with the oil and arrange on a large parchment-lined baking tray. Roast for 25 minutes, turning halfway; set aside to cool.
    2 Meanwhile, toss the red onion with 8-10 sprays of the lemon dressing and the pinch of salt; set aside.
    3 Heat the quinoa according to pack instructions and divide between 4 bowls. Top with the roasted squash, peppers, avocado, cucumber and chicory. Spray each with about 10 sprays of lemon dressing. Arrange the goats’ cheese (or feta) and red onions on top; finish with a grinding of black pepper. 

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    Cook’s tip
    You can mix and match the ingredients of this salad: try swapping the butternut squash for sweet potato, the red peppers for halved cherry tomatoes and the red chicory for sliced radishes.

    And to drink...
    La Cerisa Rosa Pinot Grigio Rosé, Italy, is wonderfully fresh and fruity, with delicate red berry aromas and a vibrant finish. 

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