A delicious seasonal salad for these gloomy winter days! Perfect for lunch or as a side for dinner.
INGREDIENTS
SERVES 2
1 large sweet potato
30g mixed nuts
150g quinoa, cooked
1 vegetable stock cube
50g mixed salad leaves
3 tbsp tahini
1 tbsp olive oil
1 tbsp smoked paprika
salt & pepper
METHOD
1. Preheat oven to 190 degrees. Chop the sweet potato into chunks and place on a baking tray. Drizzle with olive oil and season with paprika, salt and pepper. Place in the oven and roast for 25-30 minutes or until cooked.
2. Whilst the sweet potato is in the oven, cook the quinoa according to instructions on the hob, adding the vegetable stock cube in with the water.
3. To prepare the salad once the quinoa and sweet potato are done, add the salad leaves into a dish with the cooked quinoa and mixed nuts. Add the sweet potato and finish off by drizzling tahini over the salad!
