This salad is full of great veggies! Nutritious and super-satisfying! Ideal for those on a diet!

Serves: 4 Preparation time: 20′ Cooks in: 25′ Ready in: 45′

For the salad:
2 small sweet potatoes, peeled
4 tbsp extra-virgin olive oil
200 g quinoa (white, red, black)
500ml vegetable stock
100 g baby rocket, washed, drained
150 g broccoli, in florets, blanched
10 cherry tomatoes, halved
80 g sunflower seeds
15 fresh basil leaves
salt, freshly ground black pepper

For the citrus vinaigrette:
½ lemon, juiced
½ orange, juiced
½ lime, juiced + zested
1 tbsp white wine vinegar
1 onion, finely chopped
2 tbsp honey
1 tbsp mustard
80ml extra-virgin olive oil
¼ tsp sumac
Kosher salt, freshly ground black pepper


Step 1
Preheat the oven to 200C/fan. Cut sweet potatoes in half and brush with olive oil, season with salt and pepper and bake for 15-20 minutes, until tender and nicely browned.

Step 2
Put quinoa with vegetable stock in a pan, add salt and pepper and boil for 8-10 minutes or until cooked. Drain.

Step 3
For the citrus vinaigrette: Whisk all ingredients with salt and pepper, until well combined. Keep in the fridge until needed.

Step 4
In a serving bowl mix quinoa, broccoli, sweet potatoes diced, cherry tomatoes, basil leaves, rocket and sunflower seeds. Drizzle with the vinaigrette, toss gently and serve immediately.

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