A warming, comforting salad to take you through to the warmer spring months and the high protein content makes it a real winner for vegetarians. This dish has so many of my favourite things – I love all the different tastes and textures so it’s a real staple in my house.

Serves 6


  • 2 large sweet potatoes chopped into small cubes
  • 2 large peppers, cubed
  • 3 tblsp olive oil
  • 1.5 cups cooked quinoa
  • 1 handful mint, chopped
  • 1 handful coriander, chopped
  • large handful of mixed leaves
  • 150 g feta cheese, chopped into small cubes (optional)
  • 1 pomegranate, arils only
  • 2 avocados, chopped
  • 3 tablespoons toasted pine nuts/sunflower/pumpkin seeds


  • Olive oil
  • lemon
  • 1 tablespoon honey
  • Salt and pepper to taste


  1. Preheat the oven to 200C/180C fan/gas 6. Place the cubes of sweet potato and peppers on a baking sheet, drizzle with one tablespoon of olive oil and season with salt and pepper.
  2. Roast for 25-30 minutes until soft in the middle and crisping at the edges.
  3. Mix the quinoa, sweet potatoes, leaves, avocados and feta (if using).
  4. Mix the dressing ingredients together and add to the salad together with the chopped herbs and pine nuts/seeds. Scatter with the pomegranate seeds and serve.  Season to taste.

This dish tastes better warm with the feta cheese melted slightly.

quinoa salad