Superfood Salad

This recipe is great for lunch, taking on a picnic or even in a tupperware container to work.   Use whatever vegetables you've got left over in the fridge, add some protein in the shape of cooked chicken, cooked salmon or feta or goat's cheese and make sure that you've included vegetables from all the colours of the rainbow and you'll have a super healthy, low fat, energising lunch packed full of vitamins and minerals.

If you don’t have sweet potato use butternut squash, if you don’t have mange tout then use sugarsnaps or beans.  Change the flavours by making a dressing using sundried tomato paste or tapenade and mixing it with lemon or lime juice and a little olive oil, be flexible and adventurous, it will taste great.

Superfood Salad Superfood Salad
Superfood Salad with Chicken Superfood Salad with Chicken

Serves 4 people

1 large sweet potato, peeled and diced
1 raw beetroot, peeled and diced
2 red onions, peeled and cut into sixths
2 peppers, red, yellow or orange, stalk removed and cut into eighths
2 carrots, topped, tailed and peeled into ribbons
1 pack tenderstem broccoli tips
1 pack mange tout
1 pack baby spinach
1 pack edamame beans
100g feta or goat’s cheese
1 pack pomegranate seeds
1 pot fresh pesto
1 lemon, juiced
2 tablespoons extra virgin olive oil
olive oil spray

  1. Preheat the oven to 200c/gas 6/AGA roasting oven shelf on top set of runners.
  2. Place the diced sweet potato, beetroot, onions and sliced pepper on a greased, non-stick baking tray and spray with olive oil, roast for 20-25 minutes until just starting to catch at the edges.  Remove from the oven and  leave to cool.
  3. Blanch the broccoli and mange tout in boiling water for 2 minutes, drain and refresh under cold running water, set aside.
  4. To assemble the salad lay the baby spinach leaves in a bowl, toss over the roasted root vegetables, scatter over the green vegetables and raw edamame beans.
  5. Cube the feta and crumble over the salad then sprinkle over the pomegranate seeds.
  6. To make the dressing whisk the fresh pesto with the lemon juice and olive oil, drizzle over the salad and serve.

This will keep for up to 3 days in the fridge without the dressing, make the dressing up and drizzle over the salad just before serving each time.  It’s easy to pack in Tupperware container or clean ice cream carton to take into work with you.