Quinoa, Beetroot, Squash & Feta Salad by Jo Pratt - Rest Less

Ingredients

• 1 butternut squash, peeled, deseeded and cut into bite-sized wedges
• 4 raw beetroot, cut into bite-sized wedges
• 2 tbsp olive oil
• 60g/21⁄4oz/scant 1⁄2 cup hazelnuts
• 100g/31⁄2oz/ 1⁄2 cup quinoa
• 150g/51⁄2oz baby spinach leaves
• 1 small bunch mint leaves, roughly chopped
• 1 bunch spring onions, finely sliced
• 1 red chilli, deseeded and finely sliced
• 400g/14oz feta cheese, crumbled
• sea salt and freshly ground black pepper
• 4 tbsp rapeseed oil
• 2 tbsp clear honey
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• finely grated zest of 1 orange