Endless mounds of crisp lettuce have their place on the hottest of days, but most toddlers agree salads are better hearty and chunky with l...
Endless mounds of crisp lettuce have their place on the hottest of days, but most toddlers agree salads are better hearty and chunky with lots of bits in. Any combination of grain + seasonal cooked veg + protein + dressing makes a great side or lunch.
Ingredients
- 1 small butternut squash
- Olive oil for cooking
- 175g buckwheat or quinoa
- 200g green vegetables (beans, peas, broccoli)
- A large handful of chopped hazelnuts
- 2-3 cooked chicken breasts
For the hazelnut pesto dressing:
- A small bunch of basil
- A handful of hazelnuts
- 2-3 tbsp olive oil
- A squeeze of lemon juice to taste
Method
- Preheat the oven to 200°C. Peel and dice the butternut squash. Toss with a little olive oil to cover, and place on a baking tray. Roast for 20-30 minutes until starting to brown.
- Meanwhile, prepare the vegetables and ready a saucepan with a steamer over the top (or use two pans). Next, put the buckwheat in the saucepan and cover with 1.5 times the volume of boiling water. Place the vegetables in the steamer over the top and cook until just tender and the buckwheat has absorbed all of the water (it should still retain a little bite).
- Put the cooked vegetables under cold running water to rapidly cool them.
- Whilst the squash, grain & vegetables cool, prepare the dressing. Place all of the ingredients into a food processor or pestle and mortar and whizz to create a chunky but runny pesto. Taste and adjust the seasoning.
- Finally, place all of the ingredients into a large bowl and toss together with the dressing, remaining hazelnuts and torn chicken.
- Makes 4-6 Portions
