Cookery: Eat Your Greens!
Course: Main Skill level: easy Serves: 4
560 g (1 lb 4 oz) sweet potatoes, peeled and chopped into small cubes 1 cauliflower, trimmed and cut into florets
45 g (1½ oz) coconut oil 2 tsp smoked paprika, plus extra to dust
2 tsp sesame seeds
60 g (2¼ oz) quinoa Half a red onion, sliced thinly
2 tsp lemon juice
200 g (7 oz) spinach leaves For the Dressing:
100 g (3½ oz) Onken Natural Set yoghurt
2 tbs tahini
Finely grated zest of half a lemon and 2 tsp juice
1 tbs snipped chives
1 Pre-heat the oven to 200 deg. C., 400 deg. F., Gas Mark 6.
2 Place the sweet potatoes and cauliflower in a large roasting pan.
3 Warm the coconut oil in a saucepan, combine with the smoked paprika and drizzle over the sweet potatoes and cauliflower. Sprinkle over the sesame seeds and stir well to coat. Roast in the preheated oven for 25 minutes until just tender and beginning to brown.
4 Place the quinoa in an ovenproof dish alongside the vegetables to roast for 5 minutes.
5 Remove the quinoa from the oven and place in a small saucepan with 200 ml (7 fl oz) water. Bring to the boil, cover and simmer for 10 minutes until tender and the water has been absorbed. Cook with the lid off for 1 minute until all the water has evaporated. Set aside to cool slightly.
6 Toss the onion in the lemon juice and set aside until required.
7 To make the dressing, combine all ingredients in a bowl and mix well.
8 Place the roasted vegetables in a large serving dish, toss with the spinach, scatter with the quinoa, onion and any juices.
9 Dollop on the dressing and dust with extra smoked paprika. Serve warm or cool completely.