Sweet Potato and Quinoa Salad

Preheat oven to 400ºF (220ºC).

Soak the dry quinoa in warm water for around 5 minutes. Then drain it and add the boiling water and vegetable stock cube. Cook quinoa for 15–18 minutes. Once quinoa is cooked, drain and spread it out on a large plate. Leave to cool in the fridge.

Meanwhile, throw sweet potato onto a baking tray and drizzle 1 tablespoon of olive oil over them. Season with salt. Place in the oven and roast for 25–30 minutes. Remove from oven and set aside to cool.

Whilst sweet potato is cooling, get a large bowl and throw in spinach, kale, red onion and walnuts. When sweet potato and quinoa have cooled, add them to the bowl and give the salad a good mix!

In a jug, add remaining 3 tablespoons olive oil, lemon juice, black pepper and mustard and stir. This is your salad dressing.

Serve your salad in a large salad bowl and drizzle over as much dressing as you want!