Autumn
Wild Rice & Cranberry Salad
Wild rice and cranberry salad with nutty grains, dried cranberries, toasted pecans, celery and orange vinaigr
View Recipe →Ingredients
- 700g sweet potatoes, cut into 2cm cubes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 200g quinoa, rinsed
- 400g tin black beans, drained
- 150g kale, stripped and shredded
- 4 tbsp tahini
- Juice of 1 large lemon
- 1 garlic clove, grated
- 1 tsp maple syrup
- Salt and black pepper
Instructions
Roast the sweet potato
Heat the oven to 220°C/425°F. Toss the cubes with the oil, smoked paprika, salt and pepper, spread on a tray in a single layer with space between them, and roast 25–30 minutes, turning once, until deeply caramelised.
Cook the quinoa
Simmer the rinsed quinoa in 400ml salted water, covered, for 15 minutes. Take it off the heat and leave it lidded for 5 minutes, then fluff with a fork.
Make the sauce
Whisk the tahini, lemon juice, garlic, maple syrup and a pinch of salt. It will seize — keep adding cold water a tablespoon at a time until it loosens into a pourable cream.
Assemble
Massage the shredded kale with a little oil and salt for a minute. Divide the quinoa between bowls and top with kale, sweet potato and black beans. Drizzle the tahini sauce over just before eating.
