Baby turnips and beetroot with quinoa and sicilian olives
|1 tbsp||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|¼ cup||Quinoa, cooked|
|6||Olives, green Sicilian|
|1 cup||Spinach leaves|
|½||Lemon, juice only|
|½ tsp||Dijon mustard|
|1 pinch||Caster sugar|
- Preheat oven to 200 degC. Put the turnips and beetroot in a baking dish and add olive oil and seasoning.
- Toss then roast for 30 minutes or until tender.
- Put the vegetables into the lunchbox with the quinoa, olives and spinach leaves.
- Whisk together 1 Tbs olive oil with the lemon juice, mustard, sugar and season to taste to create a dressing to take separately and dress the salad before eating.
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