Sweet Potato, Quinoa & Asparagus Salad (serves 4)

Ingredients

• 3 sweet potatoes

• 1 tablespoon paprika

• Olive oil, salt and pepper

• 2 avocados

• 1½ cups raw quinoa

• 2¾ cups stock

• 1½ bunches asparagus

• Big handful of seeds (pumpkin/sunflower)

• Seeds from 1 whole pomegranate

• 3 handfuls fresh mint and parsley

• Lime (for the avocado)

Dressing

• 2 tablespoons Dijon mustard

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons apple cider vinegar or fresh lemon juice

• 1 tablespoon agave/golden syrup

• 1 small garlic clove, grated or minced

• ¼ teaspoon sea salt, more to taste

• Freshly ground black pepper

Method

1. Heat oven to 220°C. Chop sweet potato into small, similar-sized cubes. Spread across one or two large trays, ensuring plenty of space between pieces. Pour over olive oil, paprika, salt and pepper. Roast for around 30 minutes, checking and shaking every 15 minutes, until cooked and slightly caramelised.

2. Wash quinoa in a sieve for a few minutes to rinse out the bitter compounds. Cook with the stock: bring to the boil, turn down the heat and simmer for 15 minutes, then fluff with a fork and leave covered for 5 more minutes.

3. Chop the woody ends off the asparagus, steam until tender, then run under cold water to lock in the green colour.

4. Make the dressing: put all ingredients in a glass jar and shake well.

5. Once the sweet potato has cooled slightly, combine in a large bowl with the quinoa, chopped avocado (tossed in lime to stop browning), chopped asparagus, pomegranate seeds and chopped herbs. Pour over the dressing and top with toasted seeds.