Super Simple Rainbow Salad

Why should we, 'eat the rainbow'? Well...when our diet includes a variety of colours from whole foods, we are ensuring that our bodies are receiving as many phytonutrients as possible - this fuels our beautiful bodies with all of the disease-fighting nutrients it needs to stay in tip top shape! Health is easy this way - focus on consuming a variety of nutrient rich, colourful plant based foods, and everything should fall into place. This Super Simple Rainbow Salad is one of my favourite things to whip up when I feel like I need a little extra colour, and its' ingredients are super cheap and readily available.

Super Simple Ingredients:

- 1 punnet mixed leafy greens

- 1 sweet potato

- 1/2 of a small pumpkin

- 1 punnet cherry tomatoes

- 1 cup quinoa

- 1/2 cup chopped speck

- 100g feta or goats cheese

- 1 tbsp olive oil

- salt and pepper

Homemade Dressing:

- 1 tbsp olive oil

- 1 tsp wholegrain mustard

- 1 garlic clove

- squeeze of a lemon

- 1/2 tsp apple cider vinegar

- pinch of chilli flakes

- salt and pepper

How To:

Preheat the oven to 180c and line a tray with baking paper. Chop your sweet potato and pumpkin, seasoning with salt, pepper and olive oil and cook in the oven for 30-40 minutes, adding the speck in the final 10 minutes. In the mean time, cook your quinoa in a pot on the stove, over a medium heat. Once the quinoa is cooked (it will grow little tails), drain and rince under cold water. Next, pop the salad greens and quinoa into a large bowl and chop your cherry tomatoes in half, adding them to the mix. Once the sweet potato and potato are cooked, combine with the salad mixture and sprinkle your cheese over the top.

Make your salad dressing by chopping the garlic and combining it with olive oil, wholegrain mustard, lemon, apple cider vinegar, chilli flakes and a pinch of salt and pepper. Combine with a fork and mix into your Super Simple Rainbow Salad.

Love and wellness,