Super Salad
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Servings
- Serves 4-6
Free-from
Gluten/Wheat, Dairy, Nuts, Sugar, SoyaDiet Specific
Low GL/GI, Cholesterol Busting, Antioxidant Packed, Omega Rich, High FibreDish
- Salads
Difficulty
- Easy
Salads can be as adventurous and colourful as you like, this super-salad comprises all my favourite fresh ingredients. If you don't like any of the individual ingredients, simply leave them our substitute for something else. Make enough for work the next day too.
Preheat the oven to 200C/180C fan/gas 6
Place the sweet potato cubes, crushed garlic and olive oil in a bowl and mix together gently, then place mix on a baking tray and pop in the oven for 20 minutes whilst you prepare the other ingredients.
Bring to the boil half a cup of quinoa in some lightly salted water and simmer for 15 minutes
In a large mixing bowl, add the fresh baby spinach, chopped peppers, chickpeas, tomatoes, peas and beetroot. Mix together carefully
Squeeze over some lemon juice (not the pips), a drizzle of olive oil, a splash of balsamic vinegar (No need for the expensive version the cheaper varieties taste just as good) and finally a tablespoon of agave syrup
Drain the quinoa once it’s cooked and allow it to cool. Once the quinoa and sweet potato have both cooled carefully mix into the salad bowl with the other ingredients
Top with seeds and fresh alfalfa shoots. Serve and season if desired, I doubt you will want to.
2 medium cooked beetroot
6 tomatoes halved lengthways or roughly 20 cherry tomatoes
4 tbsp extra virgin Olive oil
2 medium sweet potato, peeled and chopped into 3cm cubes
Mixed peppers - chopped
250 g fresh podded peas - shelled
Half a cup of quinoa
Tin chickpeas - drained
2 cloves garlic - crushed
1 lemon - juiced
150 g baby spinach and rocket
3 tbsp toasted mixed seeds (toasted if preferred) such as sunflower, poppy and sesame
Handful alfalfa shoots
Agave syrup
