Directions

0/0 steps made
  1. Preheat oven to 200C.
  2. Toss the sweet potato and carrots in olive oil, salt & pepper, garlic powder and chilli powder.
  3. Roast in the oven for 25-30 minutes (or until tender).
  4. Rinse and drain quinoa mix (I use McKenzies Lentils Quinoa Beans SuperBlend). In a medium saucepan add the quinoa and pour 1½ cup boiling water. Simmer on low heat for 10-15 minutes. Drain.
  5. Place peas in a bowl and pour boiling water over it. Leave for 10 minutes.
  6. Allow all hot/warm ingredients to cool off at room temperature.
  7. Prepare the Apple Cider Vinaigrette.
  8. In a large serving salad bowl place the rocket leaves, then the sweet potato + carrots + quinoa mix, then peas and walnuts, feta and then top with dressing.