- 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
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.