August 22, 2019
A satisfying salad that makes for a nutritious vegetarian main. It’s delicious served warm, with a glass of refreshing dry white wine, or enjoy cold the next day for lunch.
1Preheat the oven to 220˚C, gas mark 7. Cut the sweet potatoes into 3cm chunks and toss with the olive oil in a large roasting tin. Season and roast for 25 minutes, stirring halfway. Put the pecans in a smaller roasting tin and place in the oven for the fi nal 6 minutes of the cooking time.
2Meanwhile, heat the extra virgin olive oil in a small pan over a low heat and very gently fry the red onion until softened, about 4-5 minutes. Tip in the olives and balsamic vinegar, warming through, then season and set aside.
3Heat the quinoa according to pack instructions. When the sweet potatoes are done, take out of the oven and stir through the quinoa to combine. Transfer to a large serving plate with the spinach, then roughly chop the pecans and scatter over. Spoon over the red onion, olive and balsamic dressing and top with the goats’ cheese, a grinding of black pepper and a squeeze of lemon juice.
There’s no need to peel the sweet potatoes, as the skins are a good source of fibre. Just give them a rinse or light scrub, if need be.