ASIAN-INSPIRED SPINACH & GRILLED BROCCOLI SALAD WITH CRISPY QUINOA

Preheat the oven to 180°C fan bake. 

Place the diced kumara onto a lined baking tray, drizzle with oil, and sprinkle over the garlic, pepper, and sesame seeds. Bake for 30-35 minutes or until cooked through. 

Scatter the cooked quinoa onto a second-lined baking tray, place into the oven, and bake for 20 – 25 minutes or until crispy. Set aside to cool. 

Heat a pan over a medium/high heat. Add a good splash of oil. Fry the broccoli florets on all sides until crispy and cooked through. Set aside. 

Whisk the dressing ingredients together. Set aside. 

Fetch a platter, place the cooked quinoa onto the platter, then the broccoli, kumara, spinach, edamame beans, mint and coriander. Top with the pickled onions and ginger and drizzle over the dressing. 

• 1 LeaderBrand Broccoli, sliced lengthways & into quarters
• 3 cups LeaderBrand Baby Spinach, chopped
• 1 cup of cooked quinoa 
• 1 large golden kumara/sweet potato – cut into cubes 
• 1 tsp white pepper 
• 1 tsp sesame seeds 
• 2 tsp garlic powder 
• 1 cup edamame beans – defrosted 
• 1/4 cup pickled red onions 
• 1/3 cup pickled ginger 
• 1 cup fresh mint leaves 
• 1 cup fresh coriander

Dressing:

• 3 tbsp tamari 
• 3 tbsp lemon juice 
• 2 tbsp almond butter 
• 1 tbsp sesame oil 
• 1 tbsp honey 
• 1 garlic clove – minced