SUPER SIMPLE RAINBOW SALAD

Servings: 5

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients:

1 punnet mixed leafy greens

1 sweet potato

1/2 of a small pumpkin

1 punnet cherry tomatoes

1 cup quinoa

100g feta or goats cheese

1 tbsp olive oil

salt and pepper

 

Honey Mustard Dressing:

- 1 tbsp olive oil

- 1 tsp wholegrain mustard

- 1 garlic clove

- squeeze of a lemon

- 1/2 tsp apple cider vinegar

- pinch of chilli flakes

- salt and pepper

  1. Preheat the oven to 180 degrees and line a tray with baking paper.

  2. Chop your sweet potato and pumpkin, seasoning with salt, pepper and olive oil and cook in the oven for 30 minutes, over until soft.

  3. Meanwhile, cook your quinoa in a pot on the stove, over a medium heat.

  4. Once the quinoa is cooked (it will grow little tails), drain and rinse under cold water.

  5. Next, pop the salad greens and quinoa into a large bowl and chop your cherry tomatoes in half, adding them to the mix.

  6. Once the sweet potato and potato are cooked, combine with the salad mixture and sprinkle your cheese over the top.

 

  1. Make your salad dressing by chopping the garlic and combining it with olive oil, wholegrain mustard, lemon, apple cider vinegar, chilli flakes and a pinch of salt and pepper.

  2. Combine with a fork and mix into your salad.

Rima Alijew