With the fresh flavours of pomegranate and avocado, this colourful salad is a summery delight

pom-salad-3

Serves: 2

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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  • Dressing
  • What to do

  • 1. In a small saucepan, cook quinoa as per usual. In another saucepan, boil sweet potatoes whole, until tender.

  • 2. Whilst the quinoa and sweet potato are cooking, remove all seeds from pomegranate and set aside.

  • 3. Remove quinoa from heat and leave lid on to cool. Remove sweet potato and chop.

  • 4. In a large non-stick pan, heat coconut butter until melted. Add chopped sweet potato (both varieties) and cook until slightly brown and crunchy. Add salt and pepper here if desired.

  • 5. In a large bowl, add cooked quinoa and 1/2 of dressing and mix well. Add sweet potato and rocket, mix well, then top with avocado and pomegranate and remaining dressing.

  • Visit Natascha's blog, cleancookingrecipes.com

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