top of page

The Not-Quite Spring Warm South-West Salad


I love a crunchy salad as much as the next green-munching vegetarian, but in colder weather I long for something warm (and spicy) in my leafy mix. If you love spicy mexican flavour coupled with a slightly sweet edge, this is the heated salad for you!

You’ll need:

1 sweet potato 4 cloves garlic (I love garlic!) 1 red pepper 1 chili pepper 1 small can corn 1 red onion 1/2 box small red tomatoes Salad Greens 1 cup quinoa

Grapeseed oil, cumin, salt/pepper, agave nectar, coriander, 1/2 lime (all in reasonable portions, see below)

1. Peel and cube sweet potato, chop half of the garlic (2 cloves), half of the onion and half of the chili pepper. Cook med-high on the hob in grapeseed oil (about 3 tablespoons) until the sweet potato is golden and soft inside. Garlic and onion will also be golden. Use spatula to stir frequently to avoid burning. 2. At same time, Boil approx 2 cups water for quinoa. When boiling, add approx 1 cup quinoa.

3. Meanwhile, in a med-large bowl, chop rest of garlic, onion and chili pepper. Add 1 chopped red pepper, 1 small can corn, chopped small tomatoes, chopped coriander, cumin, a pinch of salt and pepper, and a splash of agave nectar (optional, a splash basalmic vinegar and a tiny splash grapeseed oil)

4. When quinoa is finished, drain and let cool a few minutes. When sweet potato mix is finished remove from hob.

5. Add quinoa and sweet potato stir into the salad mixture. Squeeze half lime and Voila! Happy, delicious eating.

PS. It’s even better the next day!

2 views0 comments

Recent Posts

See All



bottom of page