Some of my most improvised dishes turn out to be unexpected successes. I love the combination of roasted sweet potato and tangy goat cheese in this salad. The roasted seeds add some crunch, while the cranberries deliver a subtle sweetness and the quinoa (substitute with couscous or barley) makes the salad filling. You can easily replace the sweet potato with pumpkin or use feta instead of goat cheese.
I like this salad best lukewarm, but it’s equally good eaten cold the next day. That makes this an ideal lunch to take to work in a container.
And after such a healthy salad, it’s time for an extra comforting dessert. I can wholeheartedly recommend this croissant pudding with Nutella and raspberries.
2 medium sweet potatoes
2/3 cup (120 grams) quinoa
small bunch of parsley, finely chopped
handful of mixed salad leaves
about 3 oz (80 grams) soft goat cheese or feta
tablespoon of dried cranberries
2 tablespoons of sunflower- or pumpkin seeds, roasted
salt and pepper
1. Preheat the oven to 350F (180C).
2. Cut the unpeeled sweet potatoes in chunks and drizzle over some olive oil and salt.
3. Roast them for about 25 minutes in the preheated oven, or until they’re done and slighty browned. Leave the soft skin on or slice it off.
4. Meanwhile, cook the quinoa according to package instructions. It’s extra good when you cook it in vegetable stock. Let the quinoa cool off or use (luke)warm.
5. Mix the roasted sweet potato, chopped parsley, lettuce leaves and goat cheese with the quinoa. Sprinkle over the cranberries and seeds. Drizzle with good olive oil and season to taste.