- A 75g bag of quinoa
- 2 pattipan squash
- 1 onion
- 1 red pepper
- A handful of flat leaf parsley
- ¼ pack of feta
- 2 large handfuls of lamb's lettuce
- 150ml boiling water
- Sea salt and freshly ground pepper
- 2 tsp olive oil
- A couple of pans
- Measuring jug
- Roasting tin
Rinse the quinoa well under cold running water. Tip into a pan. Add 150 ml boiling water and a pinch of salt. Cover and bring to the boil. Simmer for 12-15 mins till the water has been absorbed.
Heat your oven to 180°C/Fan 160°C/Gas 4. Slice a quarter off the tops of the pattipans to form lids. Scoop out and discard the seeds. Scoop out the flesh from the lids and bases, leaving a ½ cm wall of squash. Finely chop the pattipan flesh.
Peel and finely chop the onion. Halve the pepper. Scoop out and discard the seeds and white bits. Finely chop the pepper.
Warm 2 tsp oil in a pan over a low heat. Add the onion, pepper and chopped pattipan. Season. Cover and cook for 5-8 mins till the veg are soft and glossy.
While the veg cook, pick the leaves off the parsley stalks. Finely chop the stalks. Stir the quinoa and parsley stalks into the pan. Taste and adjust the seasoning if needed.
Pop the pattipan shells in a roasting tin. Spoon the quinoa stuffing into the shells. If you have any leftover stuffing, keep it covered in the pan for later. Measure out 50 g of the feta (see our tip for what to do with the rest). Crumble into the pattipan shells.
Put the lids back on the pattipans and roast for 30 mins till tender all the way through. Serve each pattipan with a handful of lamb’s lettuce, any leftover stuffing, with the parsley leaves sprinkled over.
Feta than ever
Your feta will keep, wrapped, in the fridge for a few days. Toss crumbled feta with courgetti, chopped olives and chilli for a light and easy dinner.