TERIYAKI MIXED- GRAIN SALAD
“This hearty salad is an easy way to get veg into those who aren’t so keen on them,” says Gemma. “Sweet potato packs tremendous nutritional value and helps stabilise blood sugar, while cauliflower contains lots of antioxidants.”
1 1/2 cups cauliflower florets, broken into bite-sized pieces
2 cups brussels sprouts, trimmed and quartered
1 large sweet potato (white, purple or orange), cubed Extra-virgin olive oil
3 tbs pine nuts 6 sprigs spring onions,
thinly sliced 2 handfuls kale, roughly chopped
2-3 handfuls baby spinach leaves
2-3 fresh mandarins, peeled and segmented, or 200g can mandarins, drained
1 handful mung beans or bean sprouts
1 1/2 cups cooked wild rice and farro ( or other grains – you can use 2-3 types to add some texture)
1/3 cup teriyaki sauce
1/3 cup rice wine vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
2 tsp coconut sugar
1/2 cup olive or sesame oil
Preheat the oven to 200˚C and line a baking tray with baking paper.
Place the cauliflower, sprouts and sweet potato on the tray and toss with a light drizzle of oil. Roast for 20-25 minutes or until the edges start to colour.
Meanwhile, spread the pine nuts on a separate tray and lightly roast in the oven for 5 minutes.
To make the dressing, place all the ingredients in a bowl and whisk together.
Place the roasted veg and pine nuts in a serving bowl. Add the remaining ingredients and the dressing, and toss gently to combine.