What you'll need

• ¼ butternut/pumpkin 
• 1 tbsp extra-virgin olive oil
• ¼ cup quinoa
• ¼ avocado
• ½ carrot
• ½ grated or spiral beetroot
• 2 handfuls baby spinach
• sea salt to taste
• chai seeds to sprinkle
• 1 tsp chili flakes to serve (optional)  

Let's get started

1. Pre heat your oven to 180 degress and slice the pumpkin in cubes (or buy the pre-chopped bags), drizzle with olive oil and roast for 35-40min 
2. Cook the quinoa as per packet instructions   
3. Stack your salad with a layer of baby spinach and quinoa, add the roasted pumpkin, avo, beetroot and carrots. Drizzle with some fresh lemon juice, olive oil and a dash of salt and grounded black pepper and chai seeds

Toss together and enjoy!

Want to add some extra flavour?

Tahini Salad Dressing 

• 1 tbsp tahini  
• 1 tbsp extra-virgin olive oil  
• 1 tsp turmeric 
• squeeze of lemon juice 

Add all the ingredients listed above and whisk together in a small bowl. Drizzle over your salad and enjoy! 

Recipe by Angela  |   B.Wellness Nutritionist