Super Guacabowle

Ingredients

• 2 carrots grated
• 1/4 red cabbage grated
• 1 apple diced and soaked in water and lime juice
• 1 pomegranate
• 1/2 butternut squash cut into wedges
• 4 handfuls seasonal greens
• 100g feta
• 50g toasted mixed seeds
• 1 tsp dried mixed herbs
• 2 cloves minced garlic
• Bunch of coriander

French Dressing

• 100ml olive oil
• 15ml white wine vinegar
• 1 tbsp maple
• 1 tbsp wholegrain mustard
• 1 tsp yellow mustard
• squeeze of lemon
• 1/2 garlic clove, minced
• salt & pepper

Method

Roasted butternut squash

In a mixing bowl season with salt, pepper, dried mixed herbs, minced garlic & olive oil

Spread the squash onto a roasting tray & cook for 25 mins at 210* or until caramelised and tender.

Toasted mixed seeds

On a tray with a sprinkle of sea salt, roast for 5 – 10 minutes until the seeds have lightly toasted

Smashed avocado

Scoop the avocado out of the skins using a spoon

Roughly chop with a knife keeping the consistency chunky

stir in the the chopped coriander, fresh lime juice and salt & pepper

French dressing

Combine all the ingredients and using a hand blender whizz until emulsified

Building the bowl

In a mixing bowl add your greens, (we use a mixture of kale, spinach and rocket) the roasted squash, carrot, cabbage, apple, quinoa and toss with the french dressing

Place into a bowl, top the salad with your smashed avocado, crumbled feta and toasted seeds.