Ingredients

Method

• 1 Woolworths stuffed butternut roast
• 1 x 400 g pack Woolworths cooked beetroot in vinaigrette
• 250 g quinoa, cooked
• 1 x 400 g can chickpeas
• 3 T olive oil
• 2–3 t smoked paprika
• 2 cloves garlic, sliced
• 100 g hummus
• 1⁄2 lemon
• 1⁄2 clove garlic
• 1 T olive oil
• 2–3 T water
• microherbs, for serving

Method

Ingredients

Cook the Woolworths stuffed butternut roast to package instructions.

Blend 100 g of the Woolworths cooked beetroot with a little water to make a purée. Fold into the cooked quinoa, then mix in the remaining beetroot.

Preheat the oven’s grill.

Drain the chickpeas and arrange on a baking tray. Dry-roast the chickpeas for 5–10 minutes, or until they start popping. Mix olive oil with smoked paprika and sliced garlic to coat the chickpeas. Bake for a further 5 minutes until crunchy. Season to taste.

Blend the hummus, the juice and zest of 1⁄2 lemon, garlic, olive oil and 2–3 T water until smooth.

Serve the butternut with the quinoa and chickpeas and drizzle over the hummus. Garnish with microherbs.

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