SWEET POTATO, PEACH + QUINOA SALAD

Serves 4 as a side

Ingredients:

2 large sweet potatoes

150g quinoa

1 avocado

6 radish

1 large peach

1/2 tin black beans

2 large handfuls rocket

pickles (beetroot / carrot)

olive oil

salt

Peel the sweet potato, then chop in half longways, in half again crosswise, then each half into 5 or 6 smaller slices. Put into a roasting dish and drizzle with a good amount of oil and a sprinkle of salt. Roast on 180degrees for about 40minutes, turning often to avoid browning too much. You want these to be soft and juicy, and a gentle browning, rather than super crispy on the edges. Remove from the oven and leave to cool.

Make the quinoa. Add the quinoa to a saucepan and bring to the boil with 300g water. Once boiling, turn to a lower heat and simmer gentle until all the water has dissolved. Once the water has gone, turn off the heat and cover with a lid for 5 minutes (set a timer). Remove the lid and fluff up, leave to cool.

Slice the peach into thin strips, then halve crosswise, Same with the avocado Thinly slice the radishes.

Add all ingredients to a bowl and stir gently. The juiciness from the sweet potatoes, should give for a dressing in this recipe!

Pickles:

I always have some homemade pickles in the fridge for salads, I would recommend something like pickled carrots or beetroot, partly for the colour, but mainly for the taste. You can be creative with spices for picking, for a variety of flavours to easily spice up a dish. Pickle recipes to come soon!