2. Halve the tomatoes, wedge squash and drain artichokes. Toss on a lined oven tray with 1 tsp sumac, 1 tbsp oil, salt and pepper. Roast in oven for 15 minutes. Trim and slice asparagus into thirds. Add to tray and roast for further 5 minutes.
3. Finely chop dill. Combine with orange juice, 3 tbsp olive oil and 1 tbsp vinegar. Season with salt and pepper to taste.
4. Peel and grate beetroots and toss through quinoa. Dice cucumber.
5. Divide beetroot quinoa among bowls. Arrange even amounts of roast vegetables, orange, cucumber and feta cheese. Spoon over dressing to taste.
The asparagus doesn’t take as long to cook which is why it is added to the tray for last 5 minutes. You could also add it to the simmering water with quinoa instead.
cherry tomatoes 1 bag (200g)
Yellow squash 4
artichokes 2 x 400g
asparagus 1 bunch
dill 1 packet
Lebanese cucumber 1
Marinated almond feta 1 tub (180g)
From your pantry:
oil (for cooking + olive), salt, pepper, white wine vinegar, sumac