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, interesting and often delicious recipes.
What’s special about this salad is it doesn’t use olive oil, it uses sesame oil, and lemon juice, honey and water. I don’t usually try the dressings when I make salads for his lunchbox, but this time I was worried that it’d taste weird with the sesame oil, so I tried it. It tasted alright, like usual, doesn’t taste funny, and I saved a bit for my own lunch.
And then I realised the dressing was actually sooo good! The lemon juice and honey went really well with the roasted sweet potatoes in the salad, and the pomegranate added a bit of refreshing sweetness to the salad, of course with the lemon juice it just tasted so fruity and sweet but a bit of sharpness.
250g sweet potato, chopped into small chunks
2 tbsp olive oil
250g pouch cooked quinoa
50g pomegranate seeds
For the dressing:
1 tbsp sesame oil
juice ½ lemon
2 tsp clear honey
- Heat oven to 200C/180C fan and line a baking tray with parchment. Tip the sweet potato onto the tray, drizzle with 2 tsp oil and season well. Roast for 30 mins, then push the sweet potatoes.
- Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.
- Tip quinoa into a large bowl. Add the pomegranate seeds and the roasted sweet potatoes, toss everything together.
- Divide the salad between two plates and drizzle over the dressing.
Original recipe: https://www.bbcgoodfood.com/recipes/california-quinoa-avocado-salad