adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Dukkah-spiced sweet potato and quinoa salad
0 Likes
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Satisfying vegetarian main: Dukkah sweet potato, quinoa, grilled haloumi.
Ingredients:
  • 500g small sweet potatoes, unpeeled, cut into thin wedges lengthways
  • 30.00 ml dukkah
  • 200g (1 cup) quinoa, rinsed
  • 435ml (1 3/4 cups) cold water
  • 2 small red onions, cut into thin wedges
  • 2 x 225g pkts haloumi, sliced
  • 60ml (1/4 cup) extra virgin olive oil
  • 31.50 gm fresh lemon juice
  • 45g (1/4 cup) pepitas, toasted
  • 40g (1/4 cup) dried cranberries
  • 1 small cos lettuce, cut into 4 crossways
  • 250.00 ml snow pea tendrils
  • 1/2 punnet baby yellow tomatoes
  • Micro herbs, to serve
  • Lemon slices, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced and line a large baking tray with baking paper. Arrange the sweet potato in a single layer on the tray and spray with olive oil. Roast for 20 minutes, turning occasionally, then sprinkle with 1 tablespoon of dukkah. Roast for an additional 8-10 minutes until the sweet potato is tender and golden.
  • While you wait, combine the quinoa and water in a saucepan. Bring to a boil, then lower the heat to a gentle simmer. Cover and cook for 12-15 minutes until all the water is absorbed and the quinoa is tender. Let it cool before using.
  • Heat up a barbecue flat plate or non-stick frying pan over medium-high heat and spray with olive oil. Add the onion and spray with oil. Cook each side for 3-4 minutes until tender. Then transfer to a plate. Lastly, sprinkle the haloumi with the remaining dukkah and cook each side for 1-2 minutes until golden.
  • In a bowl, blend the olive oil with lemon juice, then add quinoa, pepitas, and cranberries. Drizzle with the lemon dressing, season to taste, and toss everything together until well combined.
  • Assemble quinoa mixture in bowls. Layer with sweet potato, onion, haloumi, lettuce, snow pea tendrils, and tomatoes. Garnish generously with herbs before serving alongside a wedge of lemon.

Similar Recipes