Roasted Sweet Potato, Fennel & Hazelnut Salad
Total Time
55 minutes
Prep Time
0 seconds
Cook Time
55 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 large sweet potatoes
- 1 onion
- 8 oz quinoa
- 1 fennel bulb
- 1 handful of raisins
- 1 large handful of blanched hazelnuts
- 1 tablespoon olive oil
- pinch of ground cinnamon
- 2 lemons
- 1 teaspoon dried rosemary
- 1 handful of parsley
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 200°C / 180°C fan / 400°F.
Step 2
Prepare the raisins and hazelnuts; boil the kettle and soak the raisins in hot water until needed. Bake the hazelnuts in the oven for 5-10 minutes until golden.
Step 3
Cut the sweet potato into bite sized cubes.
Step 4
Place into a deep baking dish with a drizzle of olive oil, salt, cinnamon and rosemary – stirring everything well with your hands to ensure that all sides of each cube are coated.
Step 5
Next, slice the onion and fennel into large chunks, place in a separate baking dish and sprinkle with olive oil, salt and pepper - stirring everything well to ensure everything is coated.
Step 6
Place both baking dishes in the oven for 35-40 minutes, stirring once or twice during this time.
Step 7
While the sweet potato and fennel are cooking, cook the quinoa in 1 cup of boiling water, for about 12-15 minutes at a low simmer. Add a sprinkling of salt and a squeeze lemon juice to the water as it boils so that the quinoa absorbs the flavours.
Step 8
When the sweet potato and fennel are cooked, take them out and leave to cool.
Step 9
Once cool, add the fennel to the dish of sweet potato, along with the juice of one lemon, drained raisins, a drizzling of olive oil, the hazelnuts, the cooked quinoa, and a sprinkling of salt.
Step 10
Give the whole lot a big mix to ensure all of the flavours coat everything.
Step 11
Finally, top with a sprinkle of chopped parsley and serve.
Step 12
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