Roasted butternut and feta salad with quinoa, avocado and sumac from Olive Magazine, February 2014: Brilliant Budget Issue (page 54)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lamb kofte tagine, tomato sauce and panch phoran; Potatoes with poppy seeds, coriander and yoghurt; Grilled bream with cucumber and tamarind relish

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sprouts for coriander leaves.

  • VineTomato on June 16, 2017

    This is a pleasant salad which I will probably make again next summer. I had blended my own ras el hanout spice blend, which was probably way past its best before date, but still came through very well on the butternut. I sprinkled the sumac on the cooked butternut rather than over the whole salad, which worked well. I also added some toasted cashews for a crunch, which is what is missing from the recipe. I think this will make a great lunchbox to take to work for left overs the next day or prep ahead of the week.

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