Make this delicious Sweet Potato and Quinoa Salad with grilled halloumi, walnuts, kale, parsley, spring onions, and pomegranate seeds for crunch and top it all off with a creamy Dijon Yoghurt Dressing. Quinoa is technically a seed that is packed with fibre, protein and vitamins. Add this Sweet Potato and Quinoa Salad with Dijon Yoghurt Dressing to your salad rotation.
Sweet Potato and Quinoa Salad with Dijon Yoghurt Dressing Recipe
Serves 4
Ingredients:
3 tbsp olive oil
1kg sweet potatoes, cut into wedges
1 tsp chilli flakes
vegetable oil, for frying
250g halloumi, thinly sliced
2 cups quinoa, cooked
½ cup walnuts, toasted and chopped
1 cup kale, shredded and blanched
½ cup parsley leaves
2 spring onions, finely chopped
1 cup pomegranate seeds
Dijon Yoghurt Dressing
2 tbsp lemon juice
pinch of sugar
1 tsp Dijon mustard
1 tbsp yoghurt
¼ cup olive oil
Method:
To make Dijon Yoghurt salad dressing, place lemon juice, sugar, mustard, and yoghurt in a small bowl and whisk to combine. Gradually add ¼ cup olive oil and whisk until smooth.
Preheat oven to 200°C. Place sweet potatoes, 3 tablespoons olive oil, and chilli in a large bowl and gently toss to combine. Place potatoes on a baking tray and roast for 20-25 minutes, or until golden. Set aside.
Heat vegetable oil in a large frying pan and cook halloumi in batches for 2-3 minutes on each side, or until golden.
Drain cheese on paper towels. Place quinoa, walnuts, kale, parsley, onions, and pomegranate seeds in a large bowl; pour dressing over salad; and toss well to combine. Place sweet potatoes on a large serving platter, spoon quinoa salad over sweet potatoes, and top with crisp halloumi.
Smart Tip:
Quinoa is technically a seed that is packed with fibre, protein and vitamins.
