½a medium butternut squashpeeled, deseeded and cut into bite sized chunks
2medium carrotspeeled and cut into bite sized chunks
2tablespoonsolive oil
1teaspoonground cumin
1teaspoondried thyme
1teaspoondried oregano
1large handful kalestalks removed
To serve
1cupyogurt240g
2teaspoonsharissa paste
½cupfeta cheese150g
1teaspoonchopped fresh mint or parsley
Squeeze of lemon juice
Instructions
Preheat the oven to 200°C/400°F.
Peel the onion, butternut squash and carrots and chop into bite-sized chunks.
Place the vegetables onto a rimmed baking sheet, then drizzle with the oil and sprinkle with the cumin, thyme and oregano and toss to coat. Spread out and roast for 35 minutes or until cooked through and lightly caramelised. Add the kale for the final 5 minutes.
Meanwhile, rinse the quinoa in a fine mesh strainer, then pour into a medium lidded saucepan and stir in the water and stock cube.
Bring to the boil, then reduce the heat to low, cover and simmer for 15-20 minutes or until the water is absorbed. Keep the lid on the quinoa, remove it from the heat and set aside for 10 minutes to steam, then fluff with a fork.
Stir the harissa paste into the yogurt.
Divide the quinoa and vegetables onto plates or a serving bowl, crumble the feta onto it and drizzle with the harissa yogurt. Sprinkle it with the mint or parsley and add a squeeze of lemon juice.