Squash & mixed grain Salad
Coming from an Italian/Latino background, vegetarianism does not exist in everyday culinary cuisine.I remember, when my brothers girlfriend (who used to be a vegetarian) came on holiday with us to Italy and was presented with a ‘vegetarian’ lasagana which had shreds of ham. My aunt could not understand why my brothers girlfriend would not eat it. My brother’s girlfriend is no longer vegetarian
However, I have developed a love for vegetarian food and sometimes I look forward to a bowl of vegetables or a delicious ‘meat-less’ pasta dish.
I love this vegetarian dish. Loads of yummy vegetable, with a beautiful balsamic vinaigrette.
Ingredients 3-4 people
300g Butternut squash (peeled and cut into slices)
250g Mixed grains (I love Merchant gourmet ready to eat Mixed grains)
300g Tenderstem Broccoli
10 Cherry Tomatoes
1 small red onion
2 tbsp Pumpkin seeds
1 tbsp capers
15 black pitted olives,
A dash of ground nutmeg
A sprinkle of dry rosemary
1 tbsp Olive Oil
1 tbsp Balsamic Vinegar
For the dressing:
5 tbls Balsamic Vinegar
6 tbsp Olive Oil
1 tbsp Dijon Mustard
1 clove of garlic, chopped
- Pre-heat Oven to 200c
- Place the squash & cherry tomatoes on a baking train. Drizzle olive oil, balsamic vinegar, & sprinkle the nutmeg & rosemary. Roast for 25-30 min
- In the mean time, cook the grains as instructed on the packet.
- Whisk all the dressing ingredients together and add to the grains when cooked.
- Boil the Broccoli in salted water until it’s al dente.
- When everything is ready cooked, add the squash, tomatoes, broccoli and the remaining ingredients to the mixed grains.
