Wow, this has to be the best salad I’ve made in a long time! I was making this salad for his lunchbox with what’s in the fridge: some salad, a sweet potato, a pomegranate I bought today and some quinoa. So I searched Google for a salad recipe that requires these ingredients, and I found one. That’s the trick I use to discover new, exciting and often delicious recipes. 

What’s special about this salad is it doesn’t use olive oil. It uses sesame oil, lemon juice, honey and water. I was a bit unsure about the sesame oil, but oh my goodness, the dressing is sooo refreshing! The lemon juice and honey go really well with the roasted sweet potatoes in the salad. The pomegranate adds a bit of refreshing sweetness to the salad. The lemon juice just finishes it off with some fruity sweetness with a bit of sharpness. 

Ingredients

250 g sweet potato, diced
2 tablespoon olive oil
120 g bistro salad
250 g cooked quinoa
50 g pomegranate seeds

For the dressing

1 tablespoon sesame oil
½ lemon, juice only
2 teaspoon honey

Method

1. Heat oven to 180°C fan and line a baking tray with parchment. Tip the sweet potato onto the tray, drizzle with 2 teaspoon olive oil and season well. Roast for 30 minutes.
2. Meanwhile, make the dressing. Mix all the ingredients in the small bowl, add 1 tablespoon water and a pinch of salt.
3. Tip quinoa into a large bowl. Add the pomegranate seeds and the roasted sweet potatoes, toss everything together.
4. Divide the salad between two plates and drizzle over the dressing.

Did you try this recipe? Tell me what you think in the comments below 🙂

Janice xx

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