This is the perfect salad to prepare the day before Christmas. It doesn’t need heating up and is great served cold alongside other traditional Christmas dishes.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 sweet potato, cut into small cubes
- 3 tbsp olive oil
- 1 cup quinoa
- ¼ cup fresh mint, chopped
- ¼ cup fresh flat-leaf parsley, chopped
- 1 tbsp fresh oregano, chopped
- ¼ cup flaked almonds
- ¼ cup dried cranberries, chopped
- 100g feta, cut into cubes
- Zest & juice 1 lemon
- ½ tsp sea salt
Method
- Preheat oven to 180°C. Line baking tray with baking paper and scatter over sweet potato cubes. Drizzle with 1 tbsp olive oil and pinch of salt and roast for 30 mins.
- While sweet potatoes are roasting prepare quinoa. Rinse quinoa well under running water, then place in saucepan with 1½ cups of water. Bring to boil, then cover and reduce to low simmer. Cook for 10 mins until water has absorbed. Remove from heat and set aside.
- When sweet potato is roasted, remove from oven and place in large mixing bowl. Add cooked quinoa along with fresh mint, parsley, oregano, flaked almonds, cranberries, feta, 2 tbsp olive oil, lemon juice and zest and remaining salt. Using two forks, gently toss all ingredients together until well combined.
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