Your new favourite salad is here! Imagine heavenly flavours of roasted sweet potato, bursting pomegranate and crispy halloumi atop a bed of high-fibre quinoa, topped with a zesty dressing and fresh herbs. No matter the season, this is a satiating and nourishing salad you are going to want to eat, again and again.
Time to cook: 30
Serves: 3
Ingredients
- 1 sweet potato, cubed
- 1 tbsp extra virgin olive oil
- Sea salt
- ½ cup quinoa, or grain of choice
- 200g (7oz) cherry tomatoes, halved
- 4 baby cucumbers, diced
- 1 tbsp red onion, finely chopped
- ½ cup pomegranate arils
- ¼ cup flaked almonds, roasted
- ⅛ bunch parsley, leaves & stems finely chopped
- 200g (7oz) halloumi, sliced
For the dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 2 tsp maple syrup
- 2 tsp Dijon mustard
Method:
Preheat the oven to 200C or 350F. Line a baking tray with baking paper.
Spread the sweet potato across the tray and drizzle the oil over the top. Season with sea salt and black pepper, Bake in the preheated oven for 30 minutes or until golden and cooked through.
Whilst the sweet potato is cooking, cook the quinoa as per the packet instructions.
To make the dressing, combine all of the ingredients in a jar and whisk to combine. Season to taste with sea salt and black pepper.
