Fonio Salad with Roasted Vegetables

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Carefully peel the 1 medium Butternut Squash, then cut it into 2.54 cm cubes and discard the seeds. Cut the 1 medium Red Onion and 2 medium Zucchini into 2.54 cm cubes.
3. 3In a large bowl, combine the cut 1 medium Butternut Squash, 1 medium Red Onion, and 2 medium Zucchini. Add the 0.25 cup Olive Oil, 0.5 tsp Salt, and 0.25 tsp Black Pepper, then toss until all vegetables are evenly coated.
4. 4Spread the coated vegetables in a single layer on a baking sheet. Roast them in the preheated oven for 25-30 minutes, until they are tender when pierced with a fork and have slightly browned edges.
5. 5While the vegetables roast, finely mince the 2 cloves Garlic and chop the 0.25 cup Fresh Herbs (parsley, mint, cilantro). Have the 2 cups Fonio (cooked) ready.
6. 6Once roasted, carefully transfer the vegetables from the baking sheet into a large bowl. Add the 2 cups Fonio (cooked), the 0.25 cup Lemon Juice, the minced 2 cloves Garlic, and the chopped 0.25 cup Fresh Herbs to the bowl.
7. 7Gently toss all the ingredients in the large bowl until they are well combined. Serve the Fonio Salad warm or cold.

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