The Sunday Telegraph (Sydney) - Body and Soul - - RECIPES -

Serves 4

“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.

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