Roasted Autumn Veg, Quinoa, Humus & Honey Lemon Dressing

Its that time of year. The leaves are going burnt ocre and red and the woolly jumpers are coming out of hiding. We’re all loving focusing on our #environment pillar, going on windy walks and secretly wishing that soon we might see a little snow.


It’s at times like these we feel connected to the seasons and our bodies crave new types of food. Interestingly we had a Strength Temple Board meeting today and amongst celebrating the growth of our amazing community we decided to lunch on some seasonal root vegetables with an inspired dressing using local raw honey.

We posted a story about this to our Instagram profile and immediately had many requests for the full recipe, so here it is... 


These quantities will make enough to feed 4 people with a healthy appetite :-)

For the roasted Vegetables

1 Butternut Squash
1 Sweet Potato
3 Red Onions
Brussels Sprouts
7 Cloves Garlic (leave skin on) 

Home Made Hummus

1 tin Chickpeas (or you can soak dried peas overnight)
Lemon Juice
Malden Salt
Good Olive Oil

For the Dressing

Fresh Lemon Juice
Good Olive Oil
Chilli Oil
Malden Salt
Wholegrain Mustard
Freshly Ground Black Pepper
Local Raw Runny Honey




Chop your veg into bite sized pieces and leave the garlic cloves with their skins on (after they've been roasted you can squeeze unctuous sticky garlic paste out of them.) Throw them into an oven proof dish and drizzle with olive oil and chilli oil. Add a dusting of salt and pepper and cover with silver foil then pop them into the oven preheated to 180 degrees C/  350 degrees F for 30 minutes.

Whilst that’s cooking blend all your humus ingredients together and set aside in the fridge until you’re ready to serve.

Next add 2 tablespoons of good olive oil to an old clean jar along with 1 tablespoon of lemon juice, 1 teaspoon of whole grain mustard, 2 teaspoons of honey, salt and pepper. Shake together vigorously to emulsify and set aside.

After the vegetables have had 30 minutes under the foil remove from the oven, take off the foil and mix them together. Then place them back in the oven for about 20 minutes or until they get a little colour. 

Whilst you are waiting, wash a portion of quinoa in cold water and rinse. Cover with fresh cold water and bring to the boil in a sauce pan until it sprouts and is done. Drain and set aside. 

When everything is ready, place some roasted veg in your favourite bowl, sprinkle some quinoa on top and add a large spoon of hummus in the middle. Then drizzle your dressing over the top and serve!

Let us know what you think. We love to get feedback.