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Superfood Salad

I make this salad regularly throughout the year. I usually start to crave it if I've gone through a patch of over-eating or of general sluggishness. This salad helps snap me back into shape, physically and mentally. It actually makes for a terrific packed lunch, as well -- definitely jealousy-inducing as well as tasty.


Superfood Salad
Jamie Oliver

1 sweet potato, 25 oz
pinch red pepper flakes
pinch coriander
pinch cinnamon

olive oil

coarse salt

pepper
7 oz quinoa
12 oz broccoli
1.5 oz nuts, walnuts, almonds, pistachio
1 pomegranate

olive oil

juice of 2 lime
1 splash balsamic vinegar
1.5 oz bean sprouts
1 head arugula
1 red chili pepper
1 bunch cilantro
1 avocado
3/4 oz feta cheese


Preheat the oven to 400ยบ.

Scrub and chop the sweet potatoes into chunks. Place chunks in a roasting tray with the red pepper flakes, coriander and cinnamon, a drizzle of olive oil and a little salt and pepper, then toss well. Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.

Meanwhile, cook the quinoa according in a medium pan of boiling salted water. Trim broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender. Once cooked, drain and rinse the quinoa under cold running water, then leave to cool along with the broccoli. Remove the sweet potato from the oven and leave it to cool.

Meanwhile, toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes, then transfer to a pestle and mortar and crush lightly. Halve the pomegranate and squeeze the juice from one half into a large bowl. Add 3 times as much extra virgin olive oil, the lime juice and balsamic vinegar. Whisk well and season to taste.

Add the cooled broccoli and sprouts to the dressing, then snip in the arugula. Roughly chop the cilantro (stalks and all), finely slice the pepper and add to the bowl along with the quinoa and sweet potato. Toss well, spread out on a serving platter, then scoop out and dot over the avocado flesh. Bash the reserved pomegranate half with a wooden spoon so the seeds come tumbling out and scatter these over the platter along with the nuts, snip the arugula on top, then serve with a crumbling of feta cheese.

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