1 Butternut Squash
1 Cup of Quinoa
60g Feta Cheese
2 Large Handfuls of Kale
Salt and Pepper
Juice of 1/2 Lime
1tbsp White Bean Miso Paste
2tsp Sesame Oil
Juice of 1 Lime
Cut the squash in half with a sharp knife. De-seed, drizzle in olive oil and place on the middle shelf of the oven on 180c for 40 minutes.
Meanwhile, cook the quinoa according to the instructions on the packet. Season with salt and pepper.
Roughly chop the feta and de-seed the pomegranate.
Make the dressing by combining all ingredients and mixing thoroughly.
Rinse the kale, spread evenly over a baking tray and drizzle in olive oil. Season with salt and pepper and squeeze over the lime juice. Place in the oven when the squash is almost fully cooked - the kale only takes a couple of minutes.
Time to stuff!
Add the kale to a plate as the base of the dish. Remove the squash from the oven, gently spoon the cooked quinoa into the de-seeded section and sprinkle over the feta.
Add the pomegranate seeds and drizzle over the dressing.