This salad is everything South African flavors urs should taste like. I love this tomato chili sauce with its pungent yet delightful taste, it just adds this wow factor to this autumn-like salad!
Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
4
Beginner
Difficulty
0
Ingredients
- 2 cups diced sweet potato chunks
- 2 cups diced Brussels sprouts
- 1 cup diced leeks
- 1 cup diced fennel
- 1 cup sliced or diced carrots
- olive oil
- 3-4 tbsp tomato chili sauce
- salt and pepper 2-3 tbsp nutritional yeast
- 2 cups cooked quinoa
- pickled red onions
- Pomegranate jewels
- sliced radishes
- fresh dill
- rocket leaves to serve
Salad dressing
- 1 tbsp Dijon mustard
- 2-3 tbsp honey
- 2-3 tbsp red wine vinegar or balsamic vinegar, even some pickle juice could be a great alternative
- 1-2 tbsp neutral oil to mix the dressing or sub with tahini or runny almond butter for oil-free
- pinch of cumin powder
- pinch or coriander powder
- 1-2 crushed garlic cloves
- salt and pepper to taste
Quick pickled red onions
- 1 cup water
- 1/2 cup white vinegar
- 2 tbsp sugar
- 1/2 tsp mustard seeds
- pinch of salt
- 1 medium red onion diced
Method
- Preheat the oven to 180 degrees Celsius.
- Add the sweet potatoes, Brussels sprouts, leeks, and fennel to a baking tray.
- Generously drizzle with olive oil, nutritional yeast, salt, pepper, splashes of balsamic vinegar, and a couple of dollops of tomato chili sauce. Mix well and bake for 20-25 minutes until soft and jammy.
- Cook the quinoa accordingly to the instructions until nice and fluffy.
- for the pickled red onions: add the vinegar, water, sugar, mustard seeds, sugar, and salt into a glass jar and microwave for 3-5 minutes until the sugar has dissolved.
- Dice the red onion very fine and once the pickle juice has cooled down a bit add the diced onion and let it do its thing! Chill for future use*
- Mix the salad dressing and once the veggies have cooked add the quinoa straight to the tray and mix, then let it cool for 5 minutes before adding in the rocket leaves and plating up the salad.
- Dress with the diced radishes, pomegranate jewels, fresh dill, and pickled onions, and then generously add your dressing!
- Enjoy or store the leftovers without the rocket leaves, just serve em fresh with some creamy feta, hummus, or crispy croutons, or flatbread chunks!
