Ingredients

100g cooked quinoa (I used Merchant gourmet pre-cooked grains)

50g roasted Acorn squash

40g feta cheese

1 handful of kale, steamed

1 handful of cauliflower, steamed

Pomegranate seeds

Dressing

Whisk together olive oil, white tahini, lemon juice and seasoning

 

Method

  1. Slice and roast squash with a drizzle of olive oil and seasoning. Place on cooling wrack.
  2. Place cooked quinoa into lunch box, then top with Acorn squash, kale and cauliflower, crumbled feta and a handful of pomegrante seeds
  3. Serve with a side of dressing

 


About Lily

 

Lily is a London Nutritionist who graduated from Newcastle University with a BSc (Hons) degree in Food and Human Nutrition (AfN accredited) where she was awarded with the Sage Faculty for Excellence Scholarship on an annual basis. She then went on to complete a 2 year post graduate Diploma in Nutritional Therapy and is currently working towards her MSc in Nutritional Medicine (AfN accredited) at the University of Surrey. Lily’s extensive knowledge of the science of food and health, enables her to regularly write for The Times, The Telegraph, The Daily Mail, The Independent, Women’s Health and Cosmopolitan.

 

Her frequent TV appearances include ITV’s This Morning with Holly Willoughby and Phillip Schofield, and ITV’s prime time series Save Money: Lose Weight with Dr Ranj Singh. Lily’s passion is to simplify the science around nutrition, to provide health hacks and smarter eating strategies to empower people to enjoy a healthy and successful lifestyle. Her specialities lie in workplace wellness, implementing nutrition focused wellbeing programmes within corporate organisations across the UK.

 

Lily also sees individual clients from her clinic in Chelsea and a private medical practice based in Notting Hill.