Roasted Sweet Potato and Quinoa Salad
by Maldon Salt
A sweet and savoury salad makes the perfect batchcook for a quick and easy work-from-home lunch.
Method
Based on 2 servings, adjust as needed.
Step 1
Preheat oven to 200°C. Peel the sweet potatoes, cut up into 1 inch pieces, toss with half the olive oil and spread evenly on a baking sheet. Roast the sweet potatoes in the oven for 20 to 25 minutes. After 10 minutes, stir the sweet potatoes and return to the oven. Cook the sweet potatoes until tender and caramelised.
Step 2
Whilst the sweet potatoes are roasting, cook the quinoa as per the package instructions. Add the stock cube to the water before bringing the quinoa to a boil. When done, set aside to cool slightly.
Step 3
Wash and roughly chop the red onion, roughly chop the pecans and dice the feta.
Step 4
Whisk together the dressing ingredients of the remaining olive oil, white wine vinegar and dijon mustard.
Step 5
Toss the roasted sweet potatoes with the warm quinoa and rocket. Add the red onion, pecans and feta cheese. Drizzle over dressing and toss gently to combine. Finish with a pinch of Maldon salt and pepper.
- Ingredients
- Based on 2 servings
-
60g Rocket 1x Sainsbury's Wild Rocket 60g -
150g Quinoa 1x Sainsbury's Quinoa 300g -
1 Pinch Maldon Salt 1x Maldon Sea Salt Flakes 250g -
4 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
1 tbsp White Wine Vinegar 1x Sainsbury's Wine Vinegar, White Wine 500ml -
1 tbsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g -
50g Pecans 1x Sainsbury's Mammoth Pecans 100g -
100g Feta Cheese, diced 1x Sainsbury's Greek Feta Cheese 200g -
600g Sweet Potatoes, peeled and chopped into 1 inch pieces 1x Sainsbury's Sweet Potato 1.25kg -
1 Vegetable Stock Cube 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
0.5 Red Onion 1x Sainsbury's Red Onions Loose