Supersized Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 people
The inspiration for this came from Sir Jamie Oliver's Superfood Salad, I have put my own twist on it. Try for large family gatherings ideal all year round you can serve the quinoa and roasted veg hot if you prefer.
  • 1 large packet of organic dark green/red salad leaves
  • 700g sweet potatoes, leave the skin on cut lengthways into 8-10 slives
  • 3 red onions, peeled and cut into 6 segments
  • 2 tsp dried chilli flakes
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 2 tbs coconut oil
  • Sea Salt
  • 200g quinoa
  • 400ml stock (use 1 organic vegetable stock cube/homemade stock)
  • ½ bag fresh beansprouts, wok cooked with a little coconut oil for 2-3 mins
  • 50g toasted pine nuts
  • large handful coriander diced
  • Dressing (combine the following in a small jug)
  • 4 tbsp Extra Virgin Olive Oil
  • 2 limes, juice and zest
  • 2 tbsp organic balsamic vinegar
  • 1 tbsp dried chilli flakes (or a fresh red chilli deseeded and finely sliced)
  • Garish
  • 1 punnet salad cress
  • few sprigs of coriander
  • reserved pine nuts
  1. Preheat oven to 425F/200C
  2. Take two baking sheets warm 1 tbs of coconut oil in each (place in the reheated oven for 1 min)
  3. Put the sweet potato in one tray and the red onions in another.
  4. Sprinkle equal quantities of the spices over them and season with sea salt
  5. Roast the sweet potatoes for 25-30 mins and the red onions for 15-20 till the vegetables are sort in the centre and nicely browned. Remove form the oven and leave to cool
  6. Place the rinsed quinoa in a saucepan with the stock bring to the boil and simmer for 10-15mins, allow to cool
  7. Add the cooked beansprouts, pine nuts (NB reserve a small amount to garnish) and coriander to the quinoa and then pour in the dressing.
  8. On a large platter sprinkle over the lettuce leaves and then arrange the sweet potato and onion segments attractively around the edge.
  9. In the centre heap the quinoa and garnish generously with the salad cress, reserved pine nuts and coriander.
Recipe by HEALTHY-CHEF at