Project Description
Whole Food Lunch Bowl with Fetta Yoghurt
- Serves 4
- Preparation time: 20 minutes
- Cooking time: 30 minutes
Quinoa, kale and chickpeas with roasted sweet potato and fetta yoghurt is a deliciously healthy lunch choice.
Ingredients:
- 1½ cups cooked, cooled quinoa
- 1 large sweet potato, peeled and cut into 1 cm slices
- 450g can chick peas, drained and rinsed
- 50g pepitas (pumpkin seeds)
- 1 cup washed finely shredded kale leaves (packed)
- ½ cup picked parsley leaves (packed)
- ½ medium red onion, finely sliced
- Juice of ½ a lemon
- 3 tbsps extra virgin olive oil
- Sea salt and freshly ground black pepper
Fetta Yoghurt
- 200g Lemnos Smooth Fetta, drained
- 1 cup Greek yoghurt
- 1 tablespoon lemon juice
- Sea salt and freshly ground black pepper
Method:
Preheat the oven to 180oC.
- Drizzle a little olive oil on a baking tray and arrange the sweet potato evenly around the tray. Bake until soft and lightly golden. Remove from the oven and cool.
- Heat a small frypan over a medium heat and add the pepitas. Move them around the pan and dry toast them until they begin to colour. Allow them to cool.
- In a large bowl add the roasted sweet potato, quinoa, onion, chickpeas, kale, toasted pepitas and parsley leaves.
- Season generously with sea salt and freshly ground black pepper, a squeeze of lemon juice and the remaining olive oil.
- For the fetta yoghurt, put the Lemnos Smooth Fetta, yoghurt and lemon juice in a food processor and blend until smooth. Season to taste.
- Divide the salad between 4 bowls and top with a dollop of the fetta yoghurt.
