Jamie Oliver

Superfood salad

With quinoa & roasted sweet potato

Superfood salad

Serves 6
Cooks In40 minutes plus cooling
DifficultyNot too tricky
Nutrition per serving
  • Calories
    385
    19%
  • Fat
    18.4g
    26%
  • Saturates
    3.3g
    17%
  • Protein
    11g
    24%
  • Carbs
    46.9g
    18%
  • Sugars
    11.3g
    13%
  • Salt
    0.7g
    12%
  • Fibre
    5.3g
    -

Of an adult's reference intake

Tap For Method

Ingredients

  • 1 bunch of fresh coriander
  • 1 ripe avocado
  • To serve:
  • 1 punnet of salad cress
  • 20 g feta cheese
  • 700 g sweet potatoes
  • 1 pinch of dried chilli flakes
  • 1 pinch of ground coriander
  • 1 small pinch of ground cinnamon
  • olive oil
  • sea salt
  • freshly ground black pepper
  • 200 g quinoa
  • 320 g broccoli
  • 35 g mixed nuts , such as walnuts, almonds and Brazil nuts
  • 1 pomegranate
  • extra virgin olive oil
  • 2 limes , juice of
  • 1 splash of balsamic vinegar
  • 40 g mixed sprouts
  • 1 punnet cress , (use a mixture of varieties if possible)
  • 1 fresh red chilli
Tap For Method

Share this Recipe

Copy URL
Tap For Ingredients

Method

  1. Preheat the oven to 200ºC/400ºF/gas 6. Scrub and chop the sweet potatoes into 2.5cm chunks. Place into a roasting tray with the chilli flakes, ground coriander and cinnamon, a drizzle of olive oil and a little salt and pepper, then toss well. Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.
  2. Meanwhile, cook the quinoa according to the packet instructions in
    a medium pan of boiling salted water. Click off and slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender. Once cooked, drain and rinse the quinoa under cold running water, then leave to cool along with the broccoli. Remove the sweet potato from the oven and leave it to cool, too.
  3. Meanwhile, toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes, then transfer to a pestle and mortar and crush lightly. Halve the pomegranate and squeeze the juice from one half into a large bowl. Add 3 times as much extra virgin olive oil, the lime juice and balsamic vinegar. Whisk well and season to taste.
  4. Add the cooled broccoli and sprouts to the dressing, then snip in the cress. Roughly chop the coriander (stalks and all), finely slice the chilli and add to the bowl along with the quinoa and sweet potato. Toss well, spread out on a serving platter, then scoop out and dot over the avocado flesh. Bash the reserved pomegranate half with a wooden spoon so the seeds come tumbling out and scatter these over the platter along with the nuts, snip the cress on top, then serve with a crumbling of feta cheese.

Tip

View Comments
Nutrition per serving
  • Calories
    385
    19%
  • Fat
    18.4g
    26%
  • Saturates
    3.3g
    17%
  • Protein
    11g
    24%
  • Carbs
    46.9g
    18%
  • Sugars
    11.3g
    13%
  • Salt
    0.7g
    12%
  • Fibre
    5.3g
    -

Of an adult's reference intake


Jamie's New Book

-Super Food Family Classics

Buy now
Jamie's world