It’s a summer evening and it’s time for a picnic. On a hill. With friends. And a bottle of cold white wine. Crackers and cheese are sufficient but who can resist roasted butternut and cherry tomatoes mixed with quinoa, basil pesto, feta cheese and served in a big white Tupperware bowl?
½ butternut, washed and cut into rough cubes
punnet cherry tomatoes
salt and pepper
block feta cheese
4 tablespoons basil pesto
200g baby spinach
handful dry roasted pumpkin seeds
1 cup quinoa
Parboil butternut. Place in a baking tray with tomatoes. Drizzle with olive oil and balsamic vinegar, 2 cloves of garlic. Grill in the oven for about 15 min. Take out the oven and leave to cool.
Pour uncooked quinoa into a pot with 2 cups water. Bring to boil and then allow to simmer on a low heat for about 20min or until quinoa is light and fluffy.
Grab your Tupperware bowl and mix together the quinoa with the roasted veg, baby spinach and basil pesto.
Crumble in the feta cheese, scatter over the roasted seeds and chopped up coriander (stalks included as they contain lots of flavour.) Season with salt and pepper and add a dash more vinegar and olive oil.
Don’t forget the plastic forks and paper napkins.