Ultimate Superfood Salad

    Ultimate superfood salad
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    Category
    Yields1 Serving
    Prep Time10 minsCook Time20 minsTotal Time30 mins
     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
    1

    Preheat 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.

    2

    Cook 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.

    3

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

    4

    Cut 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.

    5

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

    6

    Peel the avocado, remove the stone and roughly chop.

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    7

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

    8

    Finally, 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.

    Ingredients

     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

    Directions

    1

    Preheat 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.

    2

    Cook 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.

    3

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

    4

    Cut 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.

    5

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

    6

    Peel the avocado, remove the stone and roughly chop.

    7

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

    8

    Finally, 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.

    Ultimate Superfood Salad
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