This makes a large salad as pictured & will keep for 3 days in the fridge.
INGREDIENTS
• 4 potatoes
• 1 medium sweet potato
• ½ small pumpkin
• 1 bunch of Dutch carrots
• 1 bunch of kale
• 4 tablespoon olive oil
• 2 tablespoon apple cider vinegar
• 1 bunch of fresh parsley
• 1 bunch of fresh mint
• 1 pomegranate
• 1 cup quinoa, cooked
• 2 lemons
METHOD
Wash, cut, and roast the potatoes, pumpkin, and carrots in bite-sized pieces and pop aside to cool. This can be done ahead of time and the veg stored in the fridge for up to 3 days prior to making the salad. Chop the kale roughly and rinse, then put it into a large salad bowl. Add the olive oil, apple cider vinegar and some salt and pepper. Get your hands into the kale and massage it until it is soft and bright green.
Roughly chop up the fresh herbs (including the stems) and add to the kale. Cut the pomegranate in half and bash it on the backside over the kale to propel the seeds and juice into the salad. Add in the cooled roast veggies plus the quinoa. Mix well to combine.
Garnish and serve with fresh lemon wedges.
