SWEET POTATO, FETA & QUINOA SALAD
2 medium sweet potatoes, diced
4 Tbsp extra virgin olive oil
1 cup quinoa
2 cups reduced salt vegetable stock
200g baby spinach
1 avocado, diced
2 Tbsp pepitas
2 Tbsp sesame seeds
1/4 cup almonds, chopped roughly
200g feta cheese, crumbled250g cherry tomatoes, halved
1 lebanese cucumber, diced
1/2 red onion, thinly sliced
1 Tbsp honey
1 Tbsp dijon mustard
Preheat oven to 180 degrees.
Line a large baking tray with baking paper, add sweet potato then toss in 2 Tbsp olive oil & season with salt & pepper. Cook for 25 minutes, until golden. Remove fro heat & leave to cool.
In the meantime, cook quinoa to packet instructions, using stock in place of water. Once stock has been absorbed, remove from heat & fluff with a fork.
In a small bowl, combine honey & dijon mustard with 2 Tbsp olive oil. Whisk together until blended well.
In a large salad bowl combine spinach, rocket, onion, avocado, cucumber. Add quinoa & stir through. Top with crumbled feta, pepitas, almonds & sesame seeds. Dress with honey mustard dressing.