Quinoa Salad with Feta

Ingredients

For the salad

• 150g quinoa, rinsed
• 1 large sweet potato, peeled and cut into bite-sized cubes
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Sea salt and freshly ground black pepper
• 2 roasted red peppers, sliced
• 70g rocket
• 100g feta, crumbled
• 1 ripe avocado, sliced

For the creamy kefir dressing

• 100ml plain kefir
• 1 tbsp extra virgin olive oil
• 1 tbsp nutritional yeast
• 1 tsp Dijon mustard
• 1 garlic clove, crushed
• 1 tbsp fresh lemon juice
• 1 tbsp capers, finely chopped
• 1 tsp caper brine
• Plenty of freshly ground black pepper

Method

1. Preheat the oven to 200°C (180°C fan).
2. Toss the sweet potato with the olive oil, smoked paprika, cumin, salt and pepper. Spread onto a lined baking tray and roast for 25–30 minutes, turning halfway, until tender and caramelised.
3. Meanwhile, cook the quinoa according to the packet instructions. Drain well, fluff with a fork and leave to cool slightly.
4. Whisk together the kefir, olive oil, nutritional yeast, Dijon mustard, garlic, lemon juice, chopped capers, caper brine and plenty of black pepper until smooth and creamy. Taste and adjust the seasoning if needed.
5. Add the quinoa, roasted sweet potato, roasted peppers and rocket to a large serving bowl. Toss gently to combine.
6. Scatter over the crumbled feta and lightly fold through.
7. Arrange the avocado slices over the top and drizzle generously with the creamy kefir dressing just before serving.
8. Serve immediately while the sweet potato is still slightly warm, or chill and enjoy cold.