Superfood Salad

Ingredients - Serves six people.

• 700g sweet potatoes
• 1 tsp ground cinnamon
• 1 tsp cayenne pepper
• 200g quinoa
• 1 broccoli
• 35g mixed nuts, such as walnuts, almonds or pine nuts
• 1 pomegranate
• extra virgin olive oil
• juice of 1 lime
• 1 tbsp of balsamic vinegar
• 1 punnet watercress salad
• 1 fresh red chilli
• 1 bunch of fresh coriander
• 1 ripe avocado
• sea salt
• freshly ground black pepper
• 200g feta cheese

Preparation

Preheat the oven to 200ºC. Scrub and chop the sweet potatoes into 2.5cm chunks. Place into a roasting tray with cayenne pepper and cinnamon, a drizzle of extra virgin olive oil and a little salt and pepper, then toss well. Spread out into an even layer and place in the hot oven for 25-30 minutes, or until golden and crisp.

Meanwhile, cook the quinoa according to the packet instructions in a medium pan of boiling salted water. Wash the broccoli, remove the stalk and slice the broccoli into small florets. Steam for 3 minutes, or until just tender.

Meanwhile, toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes, then transfer to a pestle and mortar and crush lightly. Halve the pomegranate and squeeze the juice from one half into a large bowl. Add 3 times as much extra virgin olive oil, the lime juice and balsamic vinegar. Whisk well and season to taste.

Recipe adapted from JamieOliver.com.

Source: mondomulia