Superfood salad

Ingredients

• Sweet potato

  Raw, unprepared

  200g

• Fresh cilantro

  Coriander leaves, raw

  0.02 tbsp or 0.02g

• Cinnamon

  Spices, ground

  100g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Quinoa

  Uncooked

  200g

• Broccoli

  Raw

  320g

• Mixed nuts

  Nuts, dry roasted, with peanuts, without salt added

  35g

• Pomegranates

  Raw

  1 pomegranate or 282g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Balsamic vinegar

  100g

• Limes

  Raw

  2 fruit or 134g

• Alfalfa sprouts

  Sprouted seeds, raw

  40g

• Cress

  Garden, raw

  1 cup or 50g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Chilli Bowl

  Eat 'n Park

  100g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Feta cheese

  20g

Directions

1. ol class="recipeSteps"liPreheat the oven to 200C/400F/gas 6. /liliScrub 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 sea salt and black pepper, then toss well./liliSpread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp./liliMeanwhile, cook the quinoa in boiling salted water according to the packet instructions./liliSlice 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./liliOnce 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./liliMeanwhile, 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. /liliHalve the pomegranate and squeeze half the juice 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./liliAdd 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. /liliToss well, spread out on a serving platter, then scoop out and dot over the avocado flesh. /liliBash 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 the feta crumbled over the top./li/ol
2. (source: https://www.jamieoliver.com/recipes/vegetables-recipes/superfood-salad/)