The second instalment in my quest to stop lunch being the most irritating meal of the day is this filling roasted sweet potato, quinoa and goats cheese salad. I realise that eating things like this (stopping to Instagram it first) makes me a hopeless millennial stereotype, but apparently that’s my destiny.
I’ll be adding this to my rotation of lunches. I think the goats cheese balances the sweet potato beautifully, the quinoa adds grainy bulk and the pumpkin seeds give a pleasant bite. I leave the skins on my potatoes (cutting out any dodgy bits) for the triple threat of added nutrition, saved time and reduced waste. Rule of three FTW!
I’ve also started adding dressing to more of my salads. It does add calories, but I think the secret of store bought salads is the dressing punching up the flavour. For me, the added pleasure negates the calories.
- 1kg sweet potatoes
- 1tbsp finely grated fresh ginger
- 1 green or red chilli, finely chopped
- 2 cloves garlic, finely chopped
- 2tbsp olive oil
- A handful of finely chopped coriander stems, optional
- Fine sea salt and freshly ground black pepper
- 1 cup dry quinoa (if you’re not on the quinoa bandwagon, sub another grain, bulgur or couscous)
- 200g baby leaf spinach
- 50g pumpkin seeds
- 200g goats cheese, cut into small chunks
- A handful coriander leaves
For the dressing
- 1tbsp French mustard
- 1tbsp honey
- 2tbsp cider vinegar
- 1 clove garlic, peeled and crushed or finely chopped
- 1tsp balsamic vinegar
- 6tbsp flavourless oil
- Preheat oven to 180C
- Chop your sweet potatoes into bite-size chunks. Peel if desired.
- Add sweet potato chunks to a roasting tin with the olive oil, garlic, ginger, chili and coriander stems, if using. Rub to ensure a good coating of oil and even distribution of the spices. Season, then bake for around 20 minutes, until the sweet potato is soft and golden.
- Cook quinoa according to directions on packet. I rise mine in a mesh sieve for a couple of minutes, until the water runs clear. I then toast the damp quinoa in a tablespoon of butter for a couple of minutes to open up the grains. Finally, I add double the volume of water to the pan (in this case 2 cups), bring to the boil, cover and simmer until the water is all absorbed (15-20 mins), then turn off the heat and leave to steam for a few more minutes.
- For the dressing, Combine the dressing ingredients, aside from the oil, in a food processor or hand blender and blitz until smooth. Add the oil slowly, through a funnel if you have one, until smooth.
- In a dry pan over a medium heat, toast the pumpkin seeds until golden and fragrant.
Combine the baby leaf spinach, quinoa, roasted sweet potato, goats cheese and coriander. Sprinkle with pumpkin seeds, season and dress to taste. This salad can be eaten warm or cold. Enjoy!