The sun is shining in London today and spring is starting to remind us that winter wont last all year. This summery salad is perfect all year round and is filled with goodness.
Ingredients (serves 2-3)
1/2 cup of pomegranate seeds
1 small-medium sweet potato
1/2 apple
2 cups of wild rocket & chard
1 cup of quinoa (I mixed white and red)
1/2 cup of mixed sprouts (mix beans, alfalfa, broccoli & china rose in mine)
(You could add feta for a non-vegan option)
Chop the sweet potato into small cubes and place in the oven for 10-15 mins at 190° or until softened and allow to cool
Cook quinoa as directed on packaging and leave to cool or rinse under cold water
Cut the apple into small cubes, similar to the sweet potato
Once the sweet potato and quinoa is cool, place all ingredients in a large bowl and mix thoroughly
Serve cold immediately or place in the fridge for later!
If you want to be a bit more particular about the presentation, place the rocket and chard on a plate then spoon the quinoa on top. Add the apples, sweet potato and beans by evenly sprinkling over the salad base and then top with pomegranate and it should look something like this....
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