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Plum Salad

A super tasty and nutritious plum salad
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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 8 South African plums, quartered and pitted
  • 500 g sweet potatoes, peeled and cut into chunks
  • 2 tbsp olive oil
  • 400g can can chickpeas, rinsed and drained
  • 1 tsp cumin seeds
  • 50 g whole almonds
  • 1 tsp balsamic vinegar
  • 250 g pack cooked red & white quinoa
  • 2 large handfuls young spinach
Dressing
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp wholegrain or Dijon mustard
  • alt and freshly ground black pepper

Method
 

  1. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
     
  2. Put the sweet potato chunks into a roasting tin with the olive oil. Toss to coat, then roast for 15 minutes. Add the plums, chickpeas, cumin seeds, almonds and balsamic vinegar. Stir together and roast for a further 8-10 minutes. Cool slightly.
     
  3. Microwave the quinoa according to pack instructions. Add to the roast fruit and vegetables with the spinach leaves and stir them through.
     
  4. Mix together the dressing ingredients. Share the roasted fruit and vegetables between 4 serving plates and sprinkle the dressing on top.
     

Notes

Cook’s tip: For extra protein, stir through some chunks of marinated tofu when you add the quinoa. For non-vegans, try adding slices of dry-fried halloumi or chunks of feta cheese