Stuffed Butternut with Quinoa

Serves 4

1 butternut, halved and deseeded
½ tsp Alexandra's ras el hanout
Extra virgin olive oil (EVO)
Sea salt and fresh ground black pepper
1 cup Kiwi quinoa , rinsed in cold water
500ml Sabato chicken stock
1 Tbsp fresh oregano and sage, chopped
1 Tbsp Salvagno pitted olives in oil , drained
80g Zany Zeus feta , crumbled
100g El Navarrico sliced pimientos
50g (toasted in a 170°C oven for 10 minutes or starting to brown)
2 spring onions, chopped
½ carrot, grated
Pinch Spice Trader chilli flakes
Squeeze lemon juice

Preheat oven to 180°C. Arrange two halves of butternut on baking tray and rub with EVO, ras el hanout and season with salt and pepper. Bake 40 minutes until tender.

Meanwhile toast quinoa in a dry frying pan over a moderate heat until it pops, shaking pan occasionally.

Heat chicken stock in saucepan until simmering and add toasted quinoa. Cover, reduce to a simmer for 10-15 minutes until liquid is absorbed.

Keep covered and rest for 5 minutes, then add remaining ingredients.

Arrange quinoa mixture on two butternut halves and return to oven for further 15 minutes at 180°C.