Superfood Salad for your health lifestyle

Superfood Salad for your health lifestyle


  • 700 g sweet potatoes
  • 1 pinch of dried chilli flakes
  • 1 pinch of ground coriander
  • 1 small pinch of ground cinnamon
  • olive oil
  • sea salt
  • freshly ground black pepper
  • 200 g quinoa
  • 320 g broccoli
  • 35 g mixed nuts , such as walnuts, almonds and Brazil nuts
  • 1 pomegranate
  • extra virgin olive oil
  •  juice of 2 limes
  • 1 splash of balsamic vinegar
  • 40 g mixed sprouts
  • 1 punnet cress , (use a mixture of varieties if possible)
  • 1 fresh red chilli
  • 1 bunch of fresh coriander
  • 1 ripe avocado
  • To serve:
  • 1 punnet of salad cress
  • 20 g feta cheese

Cooking method

Meanwhile, cook the quinoa according to the packet instructions in a medium pan of boiling salted water. Click off and slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender. Once cooked, drain and rinse the quinoa under cold running water, then leave to cool along with the broccoli. Remove the sweet potato from the oven and leave it to cool, too.

Meanwhile, toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes, then transfer to a pestle and mortar and crush lightly. Halve the pomegranate and squeeze the juice from one half into a large bowl. Add 3 times as much extra virgin olive oil, the lime juice and balsamic vinegar. Whisk well and season to taste.

Add the cooled broccoli and sprouts to the dressing, then snip in the cress. Roughly chop the coriander (stalks and all), finely slice the chilli and add to the bowl along with the quinoa and sweet potato. Toss well, spread out on a serving platter, then scoop out and dot over the avocado flesh. Bash the reserved pomegranate half with a wooden spoon so the seeds come tumbling out and scatter these over the platter along with the nuts, snip the cress on top, then serve with a crumbling of feta cheese.

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