Golden Salad Bowl

2 Portion - 35 mins

A radiant, nutrient-rich salad with golden veggies and a honey mustard vinaigrette. Packed with colour, crunch and plant-based protein.

Prep ahead
Steps 1–4 can be made in advance to save time during the week.
Assemble the salad just before eating to keep it fresh and crunchy.

• Ingredients

  • 2 handfuls spinach

  • 1 little gem lettuce head

  • 25g uncooked quinoa (or 50g if you are prepping for the Colourburst Burrito Bowl too)

  • Fresh parsley

  • ½ squash (sliced into half moons)

  • 2 tbsp tinned sweetcorn

  • 1 tsp paprika

  • 1 tbsp mixed seeds (sunflower, pumpkin, sesame)

  • ½ tin chickpeas

  PAPRIKA SPICE MIX

  • 1 tsp paprika

  • 1 tsp ground cumin

  • 1 tsp olive oil

  • Pinch of salt & pepper

  GLOW DRESSING

  • 3 tbsp olive oil

  • 2 tbsp apple cider vinegar

  • 2 tsp Dijon mustard

  • Pinch of salt & pepper

• Method

  STEP 1.

  • Heat oven to 200°C (400°F).

  • Rinse, drain and pat chickpeas dry with paper towel.

  • Add the chickpeas and squash half moons onto a baking tray and drizzle with olive oil and paprika spice mix.

  • Roast on a lined baking tray for 25-30 minutes, until caramelised and tender.

  STEP 2.

  • Cook the quinoa following the packet instructions.

  STEP 4.

  • In a jar, combine all the dressing ingredients together.

  • Mix with a spoon or shake with the lid on until emulsified.

  STEP 5.

  • If prepping ahead, let everything cool and store in a separate containers for best freshness. Store in the fridge for up to 3 days.

  • Once ready to assemble, divide the salad across two lunchboxes.

  • Layer your salad base: spinach and lettuce and quinoa.

  • Add the roasted squash, tinned sweetcorn and chickpeas.

  • Drizzle with the glow dressing and toss lightly to combine.

  • Sprinkle over the seeds.

• Benefits

  • Protein, fibre and healthy fat-rich dish, making a balance meal.

  • Beef mince also provides iron.

  • Basmati rice adds slower-release carbohydrates.