Superfood salad

Superfood Salad

‘A superfood summer salad. This is a wonderful recipe adapted from one of Jamie Oliver’s recipes’

Ingredients:

700 g sweet potatoes

1 pinch of dried chilli flakes

1 pinch of ground coriander

1 small pinch of ground cinnamon

Olive oil

Sea salt

Freshly ground black pepper

200 g quinoa

300 g broccoli

35 g mixed nuts

1 pomegranate

Juice of 1 lime

Splash of balsamic vinegar

1 punnet cress

1 fresh red chilli

1 bunch of fresh coriander

1 ripe avocado

1 punnet of salad cress

50 g feta cheese

Method:

Preheat the oven to 200C/400F/gas 6

Scrub and chop the sweet potatoes into chunks

Place into a roasting tray with the chilli flakes, ground coriander and cinnamon, a drizzle of olive oil and a little salt and pepper, then toss well

Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp

Meanwhile, cook the quinoa according to the packet instructions in 
a medium pan of boiling salted water

Slice the broccoli into small florets, then halve and finely slice the stalk.

Place into a heatproof colander and rest it over the quinoa pan

Cover and steam for 3 minutes, or until just tender. Once cooked, drain and rinse the quinoa under cold running water; then leave to cool along with the broccoli

Remove the sweet potato from the oven and leave it to cool, too

Halve the pomegranate and squeeze the juice from one half into a large bowl

 Add 3 times as much extra virgin olive oil, the limejuice and balsamic vinegar

Whisk well and season to taste

Add the cooled broccoli and sprouts to the dressing, then the cress

Roughly chop the coriander including the stalks, finely slice the chilli and add to the bowl; along with the quinoa and sweet potato

Toss well, spread out on a serving platter

Add the chopped avocado flesh and the seeds from the pomegranate half, scatter these over the platter along with the nuts, snip the cress on top, then serve with crumbling of feta cheese

---