Super Green Salad with Roasted Spring Onion and Sweet Potato Fries

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So . . . my holidays are over. Long days floating in clear water at the beach have come to a very unwanted and abrupt end, and I find myself at work in the midst of 40° days. Equally, my christmas and holiday indulgences have caught up with me and I’ve found myself craving green veggies and energy boosters. What better way to enjoy my green veggies at work then in a super green salad with a dressing full of summer herbs and nutrients. Served with some sweet potato fries and roasted spring onions for an added burst of sweetness and flavour (the roasted spring onions are a new discovery and completely addictive). Simple and delicious . . . quickly becoming one of my favourite lunches.
Enjoy! xx


Spring Onion & Sweet Potato Fries
1 sweet potato, peeled and sliced into long batons
1 tsp chilli flakes
1 tsp cumin powder
1 tsp fennel seeds
1 bunch spring onions, trimmed and rinsed
Super Herby Dressing
½ long red chilli
1 clove garlic
zest of ¼ lemon
½ bunch chives
¼ bunch mint
¼ bunch basil
1 tsp dijon mustard
4 tbsp apple cider vinegar
3 tbsp avocado oil
Salad
1 cup quinoa, cooked to packet instructions
½ cup brown rice, cooked to packet instructions
1 broccoli head, florets chopped off and halved
2 handfuls of green beens, trimmed
1 cup frozen peas
½ cup chia seeds
1 cup mixed nuts – I used walnuts and pistachios
1 cup sunflower sprouts
½ cup mixed salad sprouts
½ cup coconut flakes
50g danish fetta, crumbled

Begin by pre-heating your oven to 200°C. Drizzle the sweet potato in coconut oil and toss with the chilli, cumin and fennel seeds. Season with salt and pepper and bake in a tray for 40 minutes (or until crispy), turning once.
Drizzle your spring onions with avocado oil and bake at 200°C for 10 minutes, until soft and slightly crispy.
To make the yummiest, herbiest dressing of your life – combine all dressing ingredients in a food processor or blender and whiz into a smooth green happy liquid. Store in a glass jar in the fridge or eat straight away on your super green salad.
For your delicious super salad, bring a pot of water to the boil and steam your broccoli, beans and peas for 2 minutes. Rinse in cold water to stop the cooking process and keep them nice and crunchy (if you want them super crunchy – don’t cook at all, just let the peas defrost).
Toss all ingredients in a large bowl with your super dressing and enjoy under the shade of a nice big tree, in the heat, with a super green juice or cool coconut water.

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