Warm Beetroot and Quinoa Salad

ingredients

• • 2 250g pre-cooked beetroot, halved
  • 1/2 cup quinoa
  • 4 zucchini, thickly sliced
  • 1 tablespoon olive oil
  • 1/2 cup walnuts

• GREEN DRESSING

  • 1/3 cup egg mayonnaise
  • 1/2 cup buttermilk
  • 1/4 cup mint leaves, plus extra leaves to serve
  • 2 teaspoon lemon juice
  • 1/2 small clove garlic, chopped

method

• • 1

    Cook quinoa following packet instructions.

  • 2

    For the dressing, combine all ingredients in a small food processor. Process until smooth. Season to taste.

  • 3

    Preheat a barbecue grill to high heat. Toss beetroot and zucchini in oil. Season to taste. Chargrill beetroot for 5-7 minutes, turning. Set aside when cooked. Grill zucchini 3-4 minutes, turning until tender and set aside.

  • 4

    Spread walnuts over half a piece of foil. Fold over, scrunch edges to seal. Place onto barbecue hot plate, cook 2-3 minutes, until lightly toasted.

  • 5

    On a platter place quinoa and top with vegetables. Drizzle generously with dressing. Sprinkle with walnuts and extra mint to serve.