Ultimate superfood salad
    Ultimate superfood salad
    Ultimate superfood salad

    Ultimate Superfood Salad


    November 7, 2017

    Perfect for a healthy light lunch but try adding a roasted salmon fillet or chicken breast for an extra protein hit.

    • Prep: 10 mins
    • Cook: 20 mins
    • Yields: Serves 2


    85 g watercress

    100 g quinoa

    1 pomegranate

    1 ripe avacado

    100 g roasted sweet potato

    1 small punnet alfalfa sprouts or mixed sprouts

    1 clove garlic

    1 head broccoli, cut into small florets

    25 g mixed nuts, toasted

    Sea salt and black pepper

    Pinch chilli flakes

    Juice of 1 lime

    75 ml olive oil

    25 g chopped coriander


    1Preheat the oven to 200°C, chop the sweet potatoes into inch cubes with the skin on. Place into a roasting tray, season with salt and pepper, drizzle with olive oil and roast in the oven for 15-20 minutes.

    2Cook the quinoa in salted boiling water according to the packet instructions. Place the broccoli into a metal colander and set over the boiling quinoa. Cover and steam the broccoli for three minutes.

    3Once cooked, drain and rinse the quinoa and broccoli under cold running water. Remove the sweet potato from the oven.

    4Cut the pomegranate in half and squeeze the juice from one half into a large bowl. Add the olive oil, chilli flakes and lime juice, whisk together and season to taste.

    5Add in the coriander, alfalfa, quinoa and sweet potato and toss well.

    6Peel the avocado, remove the stone and roughly chop.

    7Spread the quinoa and sweet potato mixture onto a serving plate and dot the avocado over the top.

    8Finally, bash the second half of the pomegranate with a wooden spoon to knock the seeds out and scatter these over the plate along with the toasted nuts.


    0 Reviews


    All fields are required to submit a review.