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Rainbow Salad with Roasted Vegetables

Rainbow Salad with Roasted Vegetables

Wednesday, 2nd July 2014

Whether served hot or cold, this salad is a riot of colour and of taste. You can make all the different components at different times and simply mix together when you are ready to eat.

Bear in mind, though, that the pomegranate seeds will dye the quinoa, so only mix them in when you want to eat otherwise the vibrant pink will become dull.

Serves 4


- 170g (6oz/1 cup) quinoa

- 2–3 medium-sized carrots, in 1cm (½in) cubes

- 4 tbsp sunflower oil

- 1 sprig thyme

- ¾ tsp ground cinnamon

- 1 red pepper, in 1cm (½in) cubes

- 1 yellow pepper, in 1cm (½in) cubes

- Himalayan pink salt, to season

- ground black pepper, to season

- 1 tbsp agave syrup

- 1 tbsp tamari

- 50g (1¾oz/scant ½ cup) pumpkin seeds

- 1 clove garlic, finely chopped

- 1 red onion, finely chopped

- 1 leek, finely chopped

- 30g (1¼oz) chervil, chopped

- 30g (1¼oz) coriander (cilantro), chopped

- finely grated zest of 1 lemon

- 1 pomegranate

For the dressing:

- 3 tbsp sweet miso

- 2 tbsp tahini (sesame seed paste)

- 1 tbsp sesame oil

- 4 tbsp water

  1. 1. Preheat the oven to 180°C/350°F/gas mark 4 and you’ll need three baking trays (cookie sheets).
  2. 2. Cook the quinoa according to the packet instructions but overcook slightly, so it’s fluffy; this should take about 20 minutes. Drain off the remaining water and set aside.
  3. 3. In one baking tray (cookie sheet), toss the carrots in 1 tablespoon of oil, pop in a sprig of fresh thyme and sprinkle over ½ teaspoon of cinnamon.Roast in a preheated oven for 25 minutes.
  4. 4. In a separate baking tray (cookie sheet), toss the pepper pieces with 1 tablespoon of sunflower oil along with some pink salt and black pepper. After 15 minutes of the carrots being in the oven, put the peppers in for the final 10 minutes.
  5. 5. Next, mix together the agave syrup, sunflower oil and tamari and coat the pumpkin seeds and toast in the third tray for the final 5 minutes in the oven.
  6. 6. Meanwhile, heat the remaining tablespoon of sunflower oil in a frying pan on a low heat and add the garlic and onions. As the oil starts to be absorbed, add a splash of water (about 1 tablespoon) to cool down the pan and then add the leeks. Sauté for 2 minutes until the onions become translucent and soft. Remove from the heat.
  7. 7. Take all the baking trays (cookie sheets) out of the oven; they should have all had their cooking time by now. Mix all the vegetables (both the baking trays (cookie sheets) and the frying pan but not the toasted seeds) with the fresh herbs and add ¼ teaspoon of cinnamon and the lemon zest. Stir this mixture into the quinoa and set aside. Bang the seeds out of the pomegranate and set aside (there will be a little juice left in the bottom, don’t throw it away – drink it, it’s so good for you!).
  8. 8. Add half the pomegranate seeds to the salad and mix in. Serve garnished with the toasted pumpkin seeds and the remaining pomegranate seeds.
  9. 9. Finally, whisk all the dressing ingredients together and then drizzle over the top.
From: Honestly Healthy For Life: Healthy Alternatives for Everyday Eating by Natasha Corrett and Vicki Edgson. Photography by Lisa Lindner. Published by Jacqui Small and available in stores, £25.

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