| Servings | serves |
Ingredients
- 1 cup Quinoa cooked
- Salad Leaves
- ¼ Butternut Pumpkin chopped into roughly 2 x 2 cm pieces
- ½ Sweet Potato chopped into roughly 2 x 2 cm pieces
- Handful Walnuts
- Corn boiled and cut off the cob
- ½ cup Feta Cheese crumbled
- Handful Pomegranate Seeds
- 2 tablespoons Olive Oil
- 2 tablespoons Balsamic Vinegar
- 2 teaspoons Sea Salt
- Handful Rosemary Leaves stalks removed
- 2 cloves Garlic Cloves very finely chopped
- Thyme Leaves
Yoghurt Dressing
- 4 tablespoons Yoghurt
- Drizzle Olive Oil
- 2 tablespoons Lemon Juice
- Sea Salt and Black Pepper
Ingredients
Yoghurt Dressing
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Instructions
- Preheat oven to 180°C
- Place, pumpkin and sweet potato in a large bowl
- Add olive oil, balsamic vinegar, sea salt, fresh rosemary and garlic and mix into veggies well
- Place veggies into a baking dish and roast in the oven for approx. 1.5 hours or until cooked through
Salad
- Cover the base of a flat salad bowl with the spinach and rocket leaves
- Add quinoa and mix through the green leaves
- Top with roast veggies, corn, feta cheese, pomegranate seeds and walnuts
- Drizzle natural no added sugar dressing
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