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Fresh and delicious, this summery salad is bright with the flavours of mint, parsley and juicy apple.

Sweet Potato and Apple Quinoa Salad
Serves: 6
Fresh from the garden: Apple, mint, mixed baby greens, onion, parsley, sweet potato
Season: Summer/autumn

Ingredients

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Equipment

What to do

  • Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • 1. Preheat the oven to 180°C.

  • 2. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 3. Coat the sweet potato pieces with 1 teaspoon of olive oil in a large bowl.

  • 4. Pour the sweet potato onto a baking tray and roast for 15–20 minutes.

  • 5. Cook the quinoa using the absorption method: bring 1 cup of quinoa and 1 ½ cups water to boil in the medium saucepan. Simmer until all the liquid has been absorbed (about 10 minutes).

  • 6. Pour the cooked quinoa onto a baking tray and allow it to cool slightly.

  • 7. Mix the onion, parsley, apples, vinegar and 1 tablespoon of olive oil in a large bowl.

  • 8. Combine with the rest of the ingredients and add salt and pepper to taste.

  • 9. Transfer to a serving bowl.

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