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.