Salad Ingredients:
400g yams (Oamaru Organics)
1 cup quinoa
¼ cup toasted pumpkin seeds
2 oranges
1 red onion
Salt
Pepper
Olive oil
1 handful of fresh chopped parsley
Feta *optional, omit if dairy free
Dressing Ingredients:
3 tbsp olive oil
1 tbsp wholegrain mustard
1 tbsp honey
2 tbsp balsamic vinegar
Zest of 1 orange
Method:
Preheat the oven to 180 degrees.
Scrub the yams, cut in half if large and then drizzle with olive oil, season with salt and pepper and place on a baking tray.
Slice the red onion and add to the oven tray before roasting. Cook until the yams are colouring and soft when tested with a knife.
While the yams are cooking, cook 1 cup of quinoa according to the instructions.
Make the dressing by whisking all of the dressing ingredients together.
Cut the skin away from the oranges and then cut out the segments.
Once everything is cooked, gently mix together the quinoa, yams, orange segments and pumpkin seeds with enough dressing to taste. Check the seasoning, add the feta if using and sprinkle with chopped fresh parsley.
Enjoy the dish as a side or a lunch.
