Comforting but fresh and light, I love the vibrancy of this one pot fix up. A favourite that I riff on and have made since my children were really small to mix up their vegetables and grains. Diversifying is the key to the kingdom of gut health.
Keep it seasonal by roasting what is at its best at the moment, squash are so good right now.
Ingredients
½ medium butternut squash
1 aubergine, chopped into inch squares
1 red or orange pepper, cut into 1 inch pieces
2 tbsp olive oil
1 leek
200g cherry tomatoes, halved
200g quinoa
200g halloumi
1 tbsp torn basil leaves
1 tbsp chopped parsley
2 tbsp pine nuts
1 lime
Method
Preheat the oven to 180.
Place the squash, aubergine and pepper in a large baking tray, drizzle with oil and salt and pepper and place in the oven to roast for 30-40 minutes, giving the tray a shake after 20 minutes and adding in the leek and tomatoes.
Rinse the quinoa and add to a saucepan with salted water, cook as per instructions (20 mins approx.) until fluffy with a little bite. Drain and leave aside until needed.
Slice the halloumi into ½ inch slices. Heat a small pan and fry on medium heat for 2 minutes on each side until golden.
In a large serving bowl spoon the quinoa and place the veg over the top. Scatter the herbs, pine nuts and finally the halloumi slices. Squeeze lime over and serve immediately.
Keeps in the fridge for 3 days – and is delicious cold.
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