A simple and popular way of incorporating the leafy green vegetable into your diet is by making a salad. It’s quick, simple and tastes great! But don’t be fooled… you can be sure this superfood salad will live up to its name. Why not add a roasted salmon fillet or chicken breast for an extra protein hit.
Prep time: 10 minutes Cooking time: 20 minutes Serves: 2
1 ripe avocado
100g roasted sweet potato
1 small punnet alfalfa sprouts or mixed sprouts
1 head broccoli, cut into small florets
25g mixed nuts, toasted
Sea salt and black pepper
Pinch chilli flakes
Juice of 1 lime
75ml olive oil
25g chopped coriander
Preheat the oven to 200°C, then chop the sweet potatoes into inch cubes with the skin on. Place into a roasting tray, season with salt and pepper, drizzle with olive oil and roast in the oven for 15-20 minutes.
Cook the quinoa in salted boiling water according the packet instructions. Place the broccoli into a metal colander and set over the boiling quinoa. Cover and steam the broccoli for three minutes.
Once cooked, drain and rinse the quinoa and broccoli under cold running water. Remove the sweet potato from the oven.
Cut the pomegranate in half and squeeze the juice from one half into a large bowl. Add the olive oil, chilli flakes and lime juice, whisk together and season to taste. Add in the coriander, alfalfa, quinoa and sweet potato and toss well.
Peel the avocado, remove the stone and roughly chop. Spread the quinoa and sweet potato mixture onto a serving plate and dot the avocado over the top.
Finally, bash the second half of the pomegranate with a wooden spoon to knock the seeds out and scatter these over the plate along with the toasted nuts. Serve with the pomegranate and chilli dressing drizzled over the top.