Ingredients
- 2 small butternut squash, 700g (1lb 9oz) each, halved and seeded
- 2 red peppers, halved and seeded
- 3 tbsp olive oil
- 75g (3¾oz) quinoa
- 1 red onion, finely chopped
- 1 green chilli, seeded and finely chopped
- 300g (10½oz) tomatoes, peeled and chopped
- 2 garlic cloves, crushed
- 1 tbsp white-wine vinegar
- 2 tbsp crunchy peanut butter
- 120g (4½oz) feta cheese
- 1 small shallot, finely chopped
- 2 tbsp red-wine vinegar
- 6 tbsp rapeseed oil
- 1 tbsp Dijon mustard
- 250g (9oz) salad leaves
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