Roasted Sweet Potato and Quinoa Salad with Feta and Pumpkin Seeds

Ingredients

• 700 g sweet potatoes
• 200 g quinoa
• 150 g feta cheese
• 50 g pumpkin seeds
• 100 g baby spinach
• 1 tbsp honey
• 2 tbsp apple cider vinegar
• 4 tbsp olive oil

Method

1. 1

   Preheat oven to 200°C. Peel and cube sweet potatoes, toss with 2 tbsp olive oil and season. Roast for 25–30 minutes until caramelised.

2. 2

   Rinse quinoa well, then simmer in 400ml salted water for 12 minutes. Remove from heat, cover and steam for 5 minutes, then fluff with a fork.

3. 3

   Toast pumpkin seeds in a dry pan for 3 minutes until they begin to pop. Set aside.

4. 4

   Whisk honey, apple cider vinegar and remaining olive oil to make a light dressing.

5. 5

   Combine warm quinoa with baby spinach (it will wilt slightly), then add roasted sweet potato.

6. 6

   Pour dressing over, toss gently, then crumble feta on top and scatter with toasted pumpkin seeds.