Roasted Vegetable Salad with Hummus
LunchThis is a lovely warm salad with an array of flavours that combine brilliantly with the melting feta cheese and steaming-hot courgettes.
Calories526kcal
Carbs23g
Protein25g
Fats39g
For Rest DayPerformance Benefits
This is a great option for a rest day as it is low in carbohydrates and contains a good quantity of fats and fibre, which will keep us feeling full for longer.
Health Benefits
This recipe is an excellent source of healthy fats, which are great for nutrient absorption and cell growth
Expert Tips
Enjoy as a work lunch, starter or side dish.
Equipment
- Oven
- Baking tray
- Greaseproof paper
Ingredients
- 3 Bell Pepper (deseeded and sliced)
- 2 Courgette (chopped)
- 1 tbsp Extra virgin olive oil
- 1 tsp Sea
- 1 tsp Ground pepper
- 2 tbsp Hazelnuts
- 120 g Quinoa
- 200 g Hummus
- 4 tbsp Basil pesto
- 200 g Feta cheese
Instructions
- Preheat the oven to 170°C.
- Arrange the peppers and courgettes on a baking tray lined with greaseproof paper, toss with olive oil, salt and pepper and bake in the oven for 12 to 15 minutes until tender.
- Put the hazelnuts on a small baking tray and place in the hot oven for 6 minutes, watching them carefully so they don’t burn.
- Meanwhile, put the quinoa in a saucepan and pour in double the amount of salted water. Bring to the boil, cover and simmer for 10 to 15 minutes, until the quinoa is soft and all the water has been absorbed.
- In a large salad bowl, mix the quinoa, nuts and roasted veg together, being sure to pour in any remaining tasty olive oil from the baking tray.
- Divide between 4 plates and to each portion with a serving of hummus and pesto.
- Finish by crumbling the feta over the top.
Notes
Nutrition
Serving: 1ServingCalories: 526kcalCarbohydrates: 23gProtein: 25gFat: 39gSaturated Fat: 9.5gPolyunsaturated Fat: 7.4gMonounsaturated Fat: 13.4gTrans Fat: 0.63gCholesterol: 29.6mgSodium: 854mgPotassium: 1256mgFiber: 11gSugar: 9.8gVitamin A: 569ugVitamin C: 170mgCalcium: 314mgIron: 4.7mg
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