The current fashion in food, if you care about these things, is to keep it simple. Short lists of ingredients. Minimalist. So from the title of this recipe alone, it would appear I am way off trend. But I’ve never cared much about being on trend. I’d imagine this salad could be a meal in itself but it’s also exceptionally good with big fat pork sausages.
1 cup – 1 mug of quinoa (depending on how many you’re feeding)
1 large or 2 medium sweet potatoes cut into small cubes
1 large aubergine chopped into small cubes and generously salted
1 orange peeled and chopped
1/2 cup of pumpkin seeds toasted
large handful of mint , ripped up
About 40 g of crumbled feta
For the dressing ;
Olive oil (I’m lucky enough to still have a bottle of Moon Over Martinborough)
1 tbsp apple cider vinegar
1 orange (juice)
1 tsp honey
Salt and pepper.
Fry the sweet potato and aubergine cubes in a little butter (or ghee or coconut oil) until really soft and caramalised. I think it took about 30 minutes. Meanwhile cook and drain the quinoa. Mix everything together and dress.