Sweet Potato and Broccoli Salad ( Asian and Middle Eastern Inspired )

Sweet Potato and Broccoli Salad ( Asian and Middle Eastern Inspired )

Serves: 2

Ingredients

Base

• 1 medium sweet potato, cut into cubes

• 2 cloves garlic, minced

• drizzle olive oil

• salt and black pepper, to season

• 1 avocado, halved and sliced

• 30g spinach

• 1 small red chilli, sliced

• 80g pomegranate kernels

• 110g broccoli florets

For the Middle Eastern-Inspired Salad

• dollop hummus

• 1 handful roasted almonds, roughly chopped

• a few mint leaves, to garnish

Yoghurt Mint Dressing

• 120g yoghurt

• 1/4c mint leaves

• 2 tsp lemon juice

• 1 clove garlic, minced

• 1/2 tsp cayenne

• 1 tsp cumin seeds

• dukkah, to sprinkle

• lemon wedge, to serve

For the Asian inspired Salad

• 2 tbsp toasted mixed seeds

• coriander leaves, to garnish

• 50g pineapple chunks, optional ( apple chunks instead adds a nice crunch too )

For the Pineapple Soy Dressing

• 60g very ripe pineapple chunks with juice

• 1 1/2 tsp soy sauce

• 1 tsp minced ginger

• 1 tsp honey

• 1 tbsp sesame oil

• 2 tsp rice wine vinegar

• lime wedge, to serve

Method

- Start by making the base. Preheat the oven to 200 degrees c, fan. Line a tray with tin foil.

- Add the sweet potato to the tray and drizzle over the oil. Add the garlic on top and season. Use your hands to mix everything together then pop it in the oven for 45 minutes to 1 hour.

- Meanwhile, steam the broccoli. For the dressing, blitz the ingredients in a blender until everything is fully combined.

- When the sweet potato is cooked, remove from the oven and add the spinach between two bowls. Arrange the avocado slices on top along with the steamed broccoli, sweet potato, pomegranate and chilli.

- Sprinkle over the seeds or almonds( and duke ), drizzle of the dressing and finish with the mint/coriander and a squeeze of lemon/ lime!