Warm Superfood Salad with Goats Cheese and Berry Dressing

Warm Superfood Salad with Goats Cheese and Berry Dressing
This salad is energizing and delicious - its ticks all the boxes for a healthy meal.  My tip for this recipe is to open the fridge door, and start using all those spare veg sitting there.  In other words, anything goes.  I love to add avocado to this recipe – it works really well with the goat’s cheese.
 

For the roasted vegetables:

3 large sweet potatoes, peeled and diced

1 red pepper, sliced

8 shallots, peeled and halved

1 medium orange, quartered

5 sprigs of rosemary

For the dressing:

10 strawberries, washed, hulled and halved

2 tbsp. goji berries

4 basil leaves

1 tbsp honey

80ml rapeseed oil

1½ tbsp balsamic vinegar

2 tbsp. chia seeds

For the salad:

300g cooked quinoa

100g spinach leaves, wash and trimmed

100g cooked chickpeas

12 blanched broccoli florets

100g soft goats cheese, for topping

2 tbsp pumpkin seeds, for decorating

Borage and nasturtium flowers, for decorating

Salt and freshly ground black pepper

Rapeseed oil, for roasting

Preheat the oven to 180C/fan 160C/gas 4.

For the sweet potato:

Place the sweet potato, red pepper, shallots, rosemary sprigs on a roasting tray and squeeze the orange over the vegetables. Drizzle over a little oil, add salt and freshly ground black pepper.

Roast for about 25 to 30 minutes or until cooked and lightly caramelised.

To make the dressing:

Place the strawberries, goji berries, basil leaves, honey, salt, freshly ground black pepper and balsamic vinegar into a blender and puree until smooth. 

Stir in the chia seeds.  Pour into a jug and set aside.

To assemble the salad:

Using a large glass bowl, place the cooked quinoa at the base of the bowl and spoon some dressing over.

Then layer half of the roasted vegetable mix onto the quinoa. Add the spinach, followed by half of the chick peas, all the blanched broccoli florets and layer with the dressing in between.

Top with the remainder of the roasted vegetable mix and the rest of the chick peas.

Place generous spoonfuls of goats cheese on top.

Finally sprinkle over the pumpkin seeds and arrange the borage and nasturtium flowers on top.

Serve immediately.

Serves
4 - 6

Main ingredients
Fruit, Cheese, Vegetables

Recipe Type
Dinner, Entertaining, Family Dinners

Level of Difficulty
Medium

For the winter months, use wilted kale and roasted beetroot which are both very easy to grow.
 
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