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- 200g sweet potato (1 large)
- 30g quinoa
- Tenderstem broccoli, four or five stems, cut lengthwise
- Green beans, a small handful, cut in half
- Half an avocado, sliced
- Watercress, a handful
- Rocket , a handful
- Pomegranate seeds
- Sunflower seeds
- Pumpkin seeds
- Fresh parsley and mint, small bunches
- Salt and pepper
- 50mls olive oil
- Smoked lime dressing:
- 50ml smoked lime juice, or fresh juice (from 2 or 3 limes)
- Half a tbsp honey
- 125ml sunflower oil
- Salt and pepper, to taste
For the smoked lime, halve the limes and put them in a covered barbecue at 120 degrees Celsius for 40 minutes. Cling wrapped and stored in a sealed container in a fridge, they will keep for two to three days.
Wrap the sweet potato in foil with a drizzle of olive oil and place directly in the barbecue for about 40 minutes.
Cook the quinoa in water, salt and pepper. Drain and season it with mint, parsley, a glug of oil, salt and pepper, to taste. Blanch the tenderstem broccoli and green beans in salted water and refresh in iced water.
Chop the sweet potato into wedges and finish cooking on the barbecue grill; add the tenderstem broccoli until it too is lightly charred.
Make the dressing by mixing all of the ingredients together and whisking thoroughly. Taste and adjust the seasoning accordingly
To serve: Toss the quinoa into a bowl, and add all the other ingredients and mix carefully. Season with salt and pepper and toss lightly with the toasted seeds and pomegranate seeds. Dress with some of the smoked lime dressing.
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