Forget dull winter salads. Sydney’s Char has teamed up with Maldon Sea Salt to create a delicious winter lunch.
Having guests over or just craving a healthy winter meal? This salad is dressed to impress (with Maldon Sea Salt) and is a sure show-stopper. Packed with fresh, seasonal ingredients, and bold flavours, it’s the perfect antidote to those paper bag blues on weekday lunch breaks.
Ingredients
- 1 cup Organic Red Quinoa
- 1 cup Organic Plain Quinoa
- 2 bunches of Roasted Kale
- 6 heads of Broccoli
- 6 Tomatoes
- 1.5kg Sweet Potato
- 2 Avocados
- 2 Free Range Chicken Breasts
- 1 cup Wasabi Peas
- 1/2 cup Toasted Black Sesame Seeds
- 1/2 cup Toasted White Sesame Seeds
- 1 cup Toasted Pepita Seeds
- 1 cup Toasted Pumpkin Seeds
- 2 Lemons
- 200ml Olive Oil
- Maldon Sea Salt Flakes
Dressing
- The Juice of 2 Whole Lemons
- 200ml Olive Oil
- Maldon Sea Salt Flakes to taste
Method
- Start by cooking your quinoa according to the packet instructions. Set aside to cool.
- Preheat your oven to 200°C (180°C fan).
- Roughly chop the kale, and toss with olive oil and a generous pinch of Maldon Salt. Roast for about 5 minutes until crispy.
- Quarter the tomatoes, drizzle with olive oil and salt, then roast for 10 minutes.
- Cut the sweet potatoes into 1cm cubes, toss with olive oil and salt, and roast for 15 minutes until golden brown.
- While the vegetables are roasting, chop the broccoli.
- Grill the chicken breasts until cooked through, then let them cool before chopping into cubes.
- Toast the sesame, pepita, and pumpkin seeds in a dry pan until golden brown.
- Assemble the salad by combining the cooled quinoa, broccoli, sweet potato, and seeds in a large bowl.
- Add the roasted kale, tomatoes, chopped avocado, chicken, and wasabi peas.
- Make the dressing by whisking together lemon juice, olive oil, and Maldon Salt to taste.
- Dress the salad just before serving and adjust the seasoning with additional Maldon Salt if needed.
