Roasted Beetroot, Greek Cheese & Quinoa Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and cut your red onion[s] into wedges

Drain your cooked beetroot and chop into quarters

Add the red onion wedges, chopped beetroot and butternut squash cubes to a baking tray with a drizzle of olive oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 20-25 min or until tender and golden

Meanwhile, boil a kettle and rinse your quinoa in a sieve under cold running water

Add your quinoa to a large pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 6-10 min or until all the quinoa is tender

Once cooked, drain, return it to the pot until serving

While the quinoa is cooking, combine your balsamic vinegar and onion marmalade with 2 tbsp [3 tbsp] [4 tbsp] olive oil and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water in a large bowl

Season with a pinch of salt and pepper – this is your balsamic onion dressing

Chop your parsley finely, including the stalks

Crumble your Greek cheese into small pieces

Wash your salad, then pat it dry with kitchen paper

Once the vegetables are roasted and tender, add your pumpkin seeds to the tray and cook for a further 2-5 min or until toasted

Tip: Watch them like a hawk to make sure they don't burn!

Add the roasted vegetables, salad, toasted pumpkin seeds and half of the chopped parsley to a bowl with the cooked quinoa

Tumble it all together – this is your roasted vegetable & quinoa salad