Curried Roast Broccoli and Sweet Potato Salad

Name: Curried Roast Broccoli and Sweet Potato Salad
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 300g Thick Greek Yoghurt, use a plant-based alternative to make it vegan/ dairy free; 3 tbsp Medium Curry Powder; 2 tbsp Nigella Seeds, or black mustard seeds; 2 Red Onion, or brown onions; 2 Large Sweet Potatoes, sliced; 15g Fresh Ginger; 2 Limes; 2 Red Chillies; 150g Cracked Wheat, freekeh or use quinoa to make it gluten free; 100g Roasted Salted Peanuts, or cashews; Ground Black Pepper, to taste; 500g Broccoli, cut into florets; 30g Coriander, and or mint; 4 tbsp Olive Oil; Sea Salt, to taste; 1 tsp Ground Turmeric

by Sophie Godwin

Vegetarian

10m prep time

60m total time

Easy level

16 ingredients

Curried Roast Broccoli and Sweet Potato Salad recipe by Sophie Godwin

I know salad doesn’t immediately scream winter comfort, but this one is served warm, and in the depths of the cold season, there always comes a moment when I need to change things up from all the carbs and cheese, as much as I love them. The spiced yoghurt dressing is fresh and invigorating, and you’ll feel all the sunnier for this veg-packed number.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat your oven to 220°C/200°C fan/425°F/gas mark 7. Cook the grains according to the packet instructions, then drain, rinse and tip into a large salad bowl.

Step 2

Slice the sweet potatoes (skin on) into 1cm (½ inch) thick rounds. Slice the onions into wedges and cut the broccoli into medium florets (use the stalks too). Put the sweet potatoes and onions into a large roasting tray and the broccoli into a second tray. Divide the curry powder, nigella or mustard seeds and oil equally between the trays. Season and toss together, then spread out the contents of each tray to form a single layer. Roast the broccoli for 20 minutes and the sweet potatoes for 30 minutes until tender and slightly caramelised.

Step 3

Meanwhile, make the spiced yoghurt. Peel and finely grate the ginger into a bowl. Add the yoghurt and turmeric, along with the zest and juice of half of the limes. Season to taste (I like lots of black pepper), then stir to combine.

Step 4

Finely slice the red chillies (remove the seeds if you don’t like it too hot), add them to a small bowl and squeeze in the remaining lime juice. Set aside to pickle.

Step 5

Roughly chop the coriander (stalks and all) and pick the mint leaves, if using. Roughly chop the nuts.

Step 6

Once ready, transfer the roasted veg to the salad bowl. Add most of the herbs, nuts and lime juice from the chilli, then toss to combine. Season to taste. Spoon the yoghurt onto a serving platter, and top with the veg salad and remaining herbs and nuts, along with the pickled chillies.

Ingredients
Based on 4 servings

300g Thick Greek Yoghurt, use a plant-based alternative to make it vegan/ dairy free 1 x Sainsbury's Authentic Greek Yogurt, Taste the Difference 500g
3 tbsp Medium Curry Powder 1 x Sainsbury's Medium Curry Powder, Inspired to Cook 80g
2 tbsp Nigella Seeds, or black mustard seeds 1 x Sainsbury's Nigella Seeds 48g
2 Red Onion, or brown onions 2 x Sainsbury's Red Onions Loose
2 Large Sweet Potatoes, sliced 2 x Sainsbury's Sweet Potatoes Loose
15g Fresh Ginger 1 x Sainsbury's Ginger 100g
2 Limes 2 x Sainsbury's Limes
2 Red Chillies 1 x Sainsbury's Red Chillies 65g
150g Cracked Wheat, freekeh or use quinoa to make it gluten free 1 x Sainsbury's Cracked Bulgur Wheat 500g
100g Roasted Salted Peanuts, or cashews 1 x Stamford Street Co. Salted Peanuts 200g
Ground Black Pepper, to taste 1 x Sainsbury's Black Peppercorn Grinder 50g
500g Broccoli, cut into florets 2 x Sainsbury's Loose Broccoli
30g Coriander, and or mint 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
4 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
Sea Salt, to taste 1 x Maldon Sea Salt Flakes 250g
1 tsp Ground Turmeric 1 x Sainsbury's Ground Turmeric 120g