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Super salad platter
Super salad platter
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Quinoa and cashews provide essential copper for immune support and iron transportation in the body.
Ingredients:
  • 1 teaspoon cumin seeds
  • 2 small sweet potatoes (200g each)
  • 350 g broccoli
  • 25 g cashew nuts
  • 25 g mixed pumpkin, sunflower and sesame seeds
  • 250 g vac-packed beetroot
  • 2 tablespoons balsamic vinegar
  • 300 g quinoa
  • 1 bunch of fresh mint (30g)
  • 1 lemon
  • 1 ripe avocado
  • 6 tablespoons natural yoghurt
  • 1 punnet of cress
Instructions:
  • - Preheat the oven to 180°C/350°F/gas 4. - Crush 1 teaspoon of cumin seeds in a pestle and mortar, then rub onto 2 small sweet potatoes. - Place the cumin-coated sweet potatoes in a roasting tray and cook in the oven for 30 minutes. - Trim and chop 1 broccoli stalk, then combine with sweet potatoes along with 1 tablespoon of olive oil. Roast for another 30 minutes. - Toast 25g cashew nuts and 25g mixed seeds in a dry pan until fragrant, then crush in a pestle and mortar. - In a bowl, mash 250g beetroot with 2 tablespoons of balsamic vinegar and 1 tablespoon of olive oil. - Cook 300g quinoa, then mix with chopped mint, lemon zest and juice. Season. - Scatter quinoa on a platter, top with sweet potatoes, broccoli, avocado, yogurt, beets, nuts, seeds, and mint leaves. Serve with cress.

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