This is my families favourite salad. I started making it back when I worked in London and wanted something that was going to keep me going through my busy day. It's a mix of all my favourite flavours, and with these different flavours come lots of different nutrients. It's full of fibre, healthy fats, protein, antioxidants and much more! It's great on it's own but also goes really well with chicken or salmon.
This is a gluten free salad, you can make it dairy free by removing the feta. My family have loved it for years, I hope you do too!
Ingredients:
2 medium sweet potatoes (around 400g)
1 tin of chickpeas (400g)
100g quinoa rinsed (can be cooked in water or stock optional)
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp smoked paprika
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp mild chilli powder
1 tbsp lemon juice
3 spring onions
1 avocado
handful of kale (40g)
100g cherry tomatoes
15g parsley
40g pumpkin seeds
40g walnuts
150g Feta
2 tbsp olive oil for sweet potatoes and kale
Olive oil and lemon juice for dressing (I usually use 1-2 tbsp on each)
Method:
Preheat oven to 180°C/350°F.
Chop the sweet potatoes into small chunks, rinse the chickpeas and add to a bowl with the spices, lemon juice and 1 tbsp of olive oil. Mix until covered.
Add to a preheated baking tray and bake for 20-25 minutes, until the sweet potato are cooked through.
Meanwhile cook the quinoa according to packet instructions in either water of stock (we prefer chicken stock).
Chop the nuts into small pieces, cut the cherry tomatoes in half, cut the feta into small cubes, hop the parsley and spring onions and cut the avocado into chunks and set aside.
Add the kale to a bowl and drizzle with 1 tbsp of olive oil, massage with your hands to break down the fibre (this softens the kale).
Once the sweet potatoes and chickpeas are cooked let cool and then add to a large mixing bowl. Mix in the quinoa, all the veg, nuts, seeds, avocado and kale.
Season with salt and pepper to taste.
Drizzle with olive oil and lemon juice to taste.
This salad is lovely on it's own and perfect for taking out in tupperware. But also goes well on the side of salmon and chicken.
Store in a airtight container for 2-3 days.
Enjoy!
Recipe:
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