Ingredients1 cup raw chickpeas 1 medium whole Butternut squash or 1/4 to 1/3 of a Queensland Blue squash 3 carrots 2 beetroot 1 cup red quinoa balsamic vinegar extra virgin olive oil 100g feta lemon thyme salt and pepper
Method 1. Night Before: Soak 1 cup of chick peas over night. 2. 1 1/2 hours before serving: Drain the chick peas and refill with water. Add a 3 cm piece of Kombu. Boil and then reduce to a simmer for about 1 hour or until tender. 3. Vegetables: While the chick peas are boiling, peel 1 medium whole Butternut squash or 1/4 to 1/3 of a Queensland Blue squash and cut into 1 1/2cm cubes. (I prefer these squashes because they remain whole even when roasted.) Peel carrots and cut into match sticks. Peel beetroot and cut into 1cm cubes. Place all on a roasting tray. Lightly sprinkle with olive oil, salt and fresh thyme. 4. Roast in a 180 oven for about an hour, turning occasionally so that all sides brown. 5. Quinoa: Rinse and drain 1 cup red quinoa. Place in a saucepan with 1 1/2 cups chicken or vegetable stock. Cover. Bring to a boil, then reduce to a simmer. Simmer for about 20 minutes or until the quinoa seed has split, a little white "tail" comes away from the kernel. This is the sign that the quinoa is soft. Place in a bowl to cool. 6. Marinade: 1/4 cup Balsamic Vinegar 1/2 cup Extra Virgin Olive Oil Dessert Spoon fresh lemon thyme 1/2tsp salt and generous grind of cracked pepper 7. Greens: Use seasonal greens. Mixed lettuce, spinach, rocket, beetroot greens, mizuna. Rinse and spin dry. This salad is delicious with as few or as many as you have. 8. Remove vegetables from the oven and allow to cool. 9. Assembling: Once chickpeas are tender, drain and mix immediately with the marinade. As they cool, they soak up the marinade. If there is no marinade left in the bowl with them, make a bit more.
Once cool, add about 100grams of feta cheese cut into 1 cm cubes. Stir to coat with marinade and let sit for ten minutes.
Place greens in bowl. Top with quinoa, then roasted vegetables then chickpeas and feta.