Sweet potato, quinoa and apple salad with a tahini-honey dressing

Ingredients

• 2 sweet potatoes, diced, skin on

• 1½ cups (about 285g) quinoa, rinsed

• 1-2 tbsp extra virgin olive oil

• sea salt and cracked black pepper

• ⅓ cup (about 45g) toasted almonds, roughly chopped

• 1 Lebanese cucumber, diced

• 1 yellow capsicum, diced

• 1 apple, diced

• ½ small red onion, very finely diced

• 2 cups baby spinach, roughly chopped

• ½ cup (about 30g) mint leaves, finely chopped

• ½ pomegranate, seeds removed

TAHINI-HONEY DRESSING

• ¼ cup extra virgin olive oil

• 1 tbsp tahini

• ¼ cup (60ml) orange juice

• 2 tbsp white wine vinegar

• 1 tbsp honey

Method

1. Step 1

   Preheat the oven to 180C fan-forced (200C conventional). In a medium bowl, toss the sweet potato with the olive oil, sea salt, and cracked black pepper. Spread the seasoned sweet potato onto a baking tray and roast for 25-30 minutes until tender and lightly golden.

2. Step 2

   While the sweet potato roasts, place the rinsed quinoa in a medium saucepan with 3 cups of water. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 12-15 minutes until the water is absorbed and the quinoa is fluffy. Remove from the heat and set aside to cool slightly.

3. Step 3

   While the main ingredients cook, make the tahini-honey dressing by whisking together the olive oil, tahini, orange juice, vinegar and honey in a small bowl until the dressing is smooth and creamy.

4. Step 4

   In a large mixing bowl, combine the roasted sweet potato, cooked quinoa, almonds, cucumber, capsicum, apple, red onion, spinach, mint and pomegranate seeds. Drizzle the tahini-honey dressing over the ingredients and toss gently to combine. Serve immediately or chill briefly for a cooler, more refreshing option.