Recipe

Winter 2021

Roasted Sweet Potato & Quinoa Salad

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Serving: 2

Prep Time: 25 minutes

Sweet potato salad on a plate

Ingredients

Maldon Salt 125g box SEA SALT FLAKES 240g

2 tbsp Olive oil for roasting veg, 3 tbsp Olive oil for dressing

185g Quinoa

1 Vegetable stock cube

100g Rocket

4-5 Sweet potatoes

65g Pecans

50g Feta cheese diced

Half red onion

Pinch of Maldon Salt

1 tbsp White wine vinegar

1 tbsp Dijon mustard

Ground pepper

Preparation

  1. Preheat oven to 200°C.

2. Peel the sweet potatoes, cut up into 1 inch pieces, toss with the olive oil and spread evenly on a baking sheet.

3. Roast the sweet potatoes in the oven for 20 to 25 minutes. After 10 minutes, stir the sweet potatoes and return to the oven. Cook the sweet potatoes until tender and caramelised.

4. Whilst the sweet potatoes are roasting, cook the quinoa as per the package instructions. Add the stock cube to the water before bringing the quinoa to a boil. When done, set aside to cool slightly.

5. Wash and roughly chop the greens and the red onion, roughly chop the pecans and dice the feta.

6. Whisk together the dressing ingredients of olive oil white wine vinegar and dijon mustard.

7. Toss the roasted sweet potatoes with the warm quinoa and greens. Add the red onion, pecans and feta cheese. Drizzle over dressing and toss gently to combine. Finish with a pinch of Maldon salt and pepper.

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