Pesto, bean, feta and roasted red capsicum salad

So this my sister Andi’s favourite salad. I’ve added a few things like quinoa and roasted parsnip as its a cold day but I think I like this version better.


  • 1 cup quinoa
  • 1.5 cups beans, blanched
  • 1 x roasted red capsicum
  • 2 x parsnips, roasted


  • 1/2 bunch basil
  • handful of kale or spinach
  • 1/4 cup of cashew nuts
  • 3 tbsp olive oil
  • salt n pepper
  • 1/2 cup goats feta or Danish feta

Preheat oven to 180 deg. Slice the capsicum and parsnips into strips and roast for 15 – 20 minutes in the oven on 180 degrees, until cooked. Let the quinoa boil in 2 cups of water for a few minutes then turn it down to low until all water is absorbed, which takes approximately 15 – 20 minutes. Blanch the beans for a few minutes in some boiling water, then run under cold water.

Then throw it all together; quinoa first, then beans, parsnip, red capsicum or however you want to do it.

Thermomix instructions for pesto dressing:

Add all ingredients and mix for 5 seconds on speed 6.5.  Alternatively use a food processor and blend until the consistency you want. Or chop and bash your heart out with all the ingredients in a mortar and pestle or on a large chopping board.

Spoon the pesto over the rest of the salad. I usually only use half of it and then save the rest for something else like a pizza, pasta or through rice. The pesto will keep in the fridge for at least a few days.

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