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. 

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Good source of Folate
• check Source of Vitamin A

BROCCOLI

Delicious and nutrient dense. We grow and handpick ours at optimum maturity to lock in all the good stuff.

• wb_sunny Available All Year Round
• grass Gisborne, Pukekohe & Chertsey
• check Source of Dietary fibre
• check Good Source of Vitamin C
• check Source of Vitamin B6, Folate, Potassium

• 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