This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
Tzatziki:
Mediterranean bowl:
Optional:
Tzatziki:
In a bowl, mix the yoghurt, garlic and lemon juice together.
Place the chopped cucumber in a colander and sprinkle with salt. Leave to stand for 15 minutes. Squeeze to dry.
Add the cucumber, mint and dill to the yoghurt and mix through. Season to taste.
Mediterranean bowl:
Preheat the oven to 180°C.
Add the onions and butternut to a roasting dish. Drizzle the lemon juice and olive oil over and toss to coat. Sprinkle with paprika and season to taste. Roast for 24 - 30 minutes or until the butternut is soft.
Add the broccoli, tomatoes, chickpeas and origanum and toss with the onions and butternut. Roast for a further 15 - 20 minutes.
If using the chicken, fry until golden and cut into slices.
To assemble:
Arrange the vegetables and quinoa into 2 bowls.
Top with the optional chicken and the tzatziki.
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
