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Spanish Persimon® Superstar Salad

This lively salad is bursting with wonderful, good-for-you flavourful foods!

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 4

 

Ingredients

  • 400g sweet potato, peeled and cut into chunks
  • 1 red onion, sliced
  • 2tbsp olive oil
  • 1tsp cumin seeds
  • 125g red or white quinoa
  • 1 ripe avocado, halved, pitted, peeled and chopped
  • 2 cooked beetroot (not in vinegar), chopped
  • 2 Spanish Persimons®, chopped

Dressing:

  • 3tbsp olive oil
  • 2tbsp cider vinegar
  • 1tsp Dijon mustard
  • Salt and freshly ground black pepper

Croutons:

  • 50g butter
  • 2 slices white bread, crusts removed

 

Method

  1. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Put the sweet potato chunks and red onion into a roasting tin and toss with 2tbsp olive oil. Season, sprinkle with the cumin seeds and roast for 20 minutes, until tender.
  2. Meanwhile, simmer the quinoa with a pinch of salt in double the volume of water for 15-20 minutes for red quinoa and 8-10 minutes for white. Turn off the heat and cool for 10 minutes.
  3. In a large serving bowl, whisk together the olive oil, vinegar, mustard and a little salt and pepper. Add the quinoa and tip in the sweet potatoes and onion. Gently mix in the avocado, beetroot and Persimons®.
  4. For the croutons, melt the butter in a frying pan and gently fry the bread on both sides until crisp and golden. Use a star-shaped cutter to cut into shapes, or simply slice into cubes. Serve, sprinkled on the salad.

Cook’s tip: You could use butternut squash instead of sweet potato.

 

Nutritional values per 358g servingper 100g
Energy2675kj/641kcal747kj/179kcal
Fat35.6g9.9g
of which saturates10.5g2.9g
Carbohydrate65g18.1g
of which sugars30.1g8.4g
Fibre10.7g3g
Protein9.7g2.7g
Salt0.85g0.24g

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