September 28, 2016
Guaranteed to become a family favourite this roast veg salad is a fantastic way to introduce kids to super-grains like quinoa. Makes a really satisfying side dish for poached fish or grilled chicken or, a super healthy, light lunch or dinner for two.
1/4 Jap pumpkin, skin off, seeds discarded and roughly chopped
1 large sweet potato, peeled and roughly chopped
8 chat potatoes, peeled and quartered
2 cloves garlic, peeled and roughly chopped
2 long red chillies, seeded and roughly chopped
2 dessert spoons plant based Nuttelex
1Preheat oven to 180 C
2Line a baking tray with paper
3Scatter chopped vegetables, garlic, chilli and thyme on baking tray
4Dust with sumac
5Add Nuttelex in dollops around the vegetables
6Place in oven and roast for 45-50 minutes or until all vegetables are tender. Toss once or twice while roasting
7Meanwhile, cook the quinoa. Place quinoa in a large saucepan and cover with water
8Bring to the boil, reduce heat and simmer gently until all the liquid has been absorbed. Cover with a tea towel to absorb excess moisture and set aside
9Removed cooked vegetables from the oven and transfer to a large mixing bowl
10Add cooked quinoa, currants, coconut and sunflower sprout and combine gently
11Transfer to a serving platter, season with salt and pepper and serve