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Ingredients

Makes 4 small portions:

Please use the links that I have provided for you in all of my ingredients lists to help you find and shop for what you need quickly and easily.

Method

  • Firstly stand your coconut oil in hot water to melt it into liquid form, this will make it easier to apply when cooking
  • Dice your sweet potatoes into approximately 2cm sized pieces and place onto a baking tray in 5ml of your coconut oil and a pinch of salt. Mix well to make sure all of the sweet potato is coated with oil evenly. I like to keep the skin on my sweet potato but you can remove it if you prefer
  • Bake on 180oC for 20 minutes. The sweet potato should be cooked but not so soft that it looses its shape when mixed into your salad
  • Bring your 100g of quinoa to the boil in 400ml of water and simmer for 5 minutes. Then remove from the heat and set to one side to finish cooking and allow it to cool. You may want to transfer to a tray after it has been standing for 10 minutes as it will cool down faster and save it from over cooking and going to soft. Season with a pinch of salt and mix well
  • De-seed your pomegranate by cutting it into 2 (through the middle) and hitting the outside of the fruit with a spoon, holding the cut side down. This is a very quick and easy way to de-seed the pomegranate
  • Then start to bring your salad together.
  • Place a large frying pan or wok onto a high heat with the other 5ml of your coconut oil and add in your finely chopped garlic, red onion and sliced red pepper
  • When this has softened after a few minutes, add your tamari, chilli flakes and lime juice to the pan and simmer for a further 2 minutes
  • Take off the heat
  • Snap the leaves off your pak choi and add these into the pan whilst the pan is still hot and stir them in so they slightly wilt
  • Then add in your beansprouts, quinoa and sweet potato
  • Mix together well and serve
  • Garnishing the top with your pomegranate seeds

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Author Jay Halford

Jay Halford - Professional Michelin star trained chef and real food fanatic. I’m on a mission to re-educate people back into realising how easy it is to make the transition into feeding their body what it so desperately craves.

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