Baked Sweet Potato with Quinoa Salad and Salmon

Ingredients

• 2 sweet potatoes (800g)
• 4 tbsp olive oil
• Salt
• Pepper
• chili flakes
• 150g quinoa
• 200g broccoli florets
• 0.5 bunch spring onions
• 40g baby spinach
• 4 tbsp pomegranate seeds
• 0.5 bunch parsley (10g)
• 0.5 bunch coriander (10g)
• 2 tbsp pine nuts (30g)
• 1 Organic lemon
• 200g smoked salmon (sliced)

Instructions

1. 1.

   Wash and halve the sweet potatoes thoroughly. Score the cut side in a cross pattern, brush with 1 tbsp of oil and season with salt, pepper and chili flakes. Bake in a preheated oven at 200 °C (180 °C fan; Gas mark 3) for about 45–50 minutes, until the sweet potatoes are cooked through.

2. 2.

   Meanwhile, rinse the quinoa hot and cook according to package instructions. Then let it cool down slightly. Blanch the broccoli florets in boiling salted water for 5 minutes.

3. 3.

   Wash, peel and slice the spring onions into rings. Wash and spin dry the spinach. Mix the cooked quinoa with spring onions, spinach, broccoli florets and pomegranate seeds and season with salt and pepper.

4. 4.

   Wash and shake the parsley and coriander dry and chop finely. Roughly chop 1 tbsp of pine nuts. Rinse the lemon hot, rub dry and zest it. Halve the lemon and squeeze out the juice. Mix the herbs with the chopped pine nuts, lemon zest, 2 tbsp of lemon juice and the remaining oil. Season with salt and pepper.

5. 5.

   Place the quinoa salad on the baked sweet potato and top with smoked salmon. Drizzle with the herb-oil and sprinkle with the remaining pine nuts.