SALAD SERIES // Roasted Sweet Potato w Quinoa, Pepitas & Feta

Serves 3

INGREDIENTS

Ingredients

2 small sweet potato, roughly chopped
1 small red onion
300g pre cooked red quinoa
1/4 cup toasted pepitas
3 cups roquette leaves
1 bunch of parsley
150g feta cheese

Dressing

2 tbs balsamic vinegar
2 tsp dijon mustard
1 tsp golden syrup
5 tbs extra virgin olive oil
Pinch of salt and pepper

METHOD

Method

  • Preheat oven to 220 degrees. Throw the sweet potato into a large tray, season with salt and pepper, drizzle with a touch of olive oil and roast in the oven for half an hour, or until it’s tender
  • Slice the red onion into 6 wedges. Place in a roasting tray, season with salt and pepper and olive oil and place in the oven for 15 minutes.
  • Once the sweet potato and red onion are cooked, leave them to cool completely.
  • For the dressing, pour all of the ingredients into a small jar and shake for 30 seconds
  • To construct the salad, place the one third of the ingredients, minus the feta into a large mixing
  • Season the mix with salt and pepper and dress with a third of the dressing. Give the salad a 
good mix, transfer it to your serving plate and top with around 50g of crumbled feta cheese and a pinch of smoked paprika

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