INGREDIENTS
1
Butternut squash, medium
1
Carrot, small
1
small bunch Chives
1
Lemon, juice half
1 pinch
Oregano, dried
2
Spring onions
50 g
Black olive, pitted
150 g
Ready-to-eat quinoa
1
Red pepper
1
Olive oil
50 g
Pine nut, toasted
100 g
Feta cheese