Ingredients per serve




  • Mixed herbs (e.g., parsley, mint, coriander etc) 300.0 g
  • Garlic cloves 4.0 x
  • Long red chillies 2.0 x
  • Olive oil, extra 300.0 ml
  • Red wine vinegar 75.0 ml
  • Goat cheese, marinated 150.0 g


  1. Vegetables

    • Toss halved heirloom carrots in half the oil and cook in combi oven at 180 degree Celsius for 15 minutes.
    • Cut sweet potato into 2 cm cubes and toss with remaining oil.
    • After carrots have cooked for 15 minutes add sweet potato. Cook for a further 20 minutes or until vegetables are tender. Remove.
    • Cut cauliflower into small florets. Place florets in a large gastronome. Season and toss with combined Knorr Intense Flavours Deep Smoke and extra oil. Bake in combi oven at 180 degree Celsius for 25 minutes until tender.
    • Trim rainbow chard and sauté.
  2. Chimichurri

    • Place all herbs and garlic in a blender and pulse until roughly chopped. Gradually add oil and vinegar as well as chopped chillies. Pulse until finely chopped and emulsified.
  3. To Serve

    • Cook quinoa according to instructions.
    • Divide quinoa between serving bowls. Arrange vegetables on top, drizzle with chimichurri and top with crumbled feta. Serve with lemon wedges.