October 30, 2015
Sweet Potato & Hazelnut Salad by The Good Life Eatery
Shirin & Yasmine hand over their recipe, including the details of their secret sauce
We couldn’t fit anymore buzzwords into this salad if we tried: kale, quinoa, and goji berries. Right? Go on and get healthy with us with the recipe from this morning’s story with Shirin and Yasmine of The Good Life Eatery.
Kale, Sweet Potato, and Hazelnut Salad by The Good Life Eatery
80g kale—stalks removed
40g red quinoa
40g black quinoa
100g sweet potato
15g roasted hazelnut—smashed into small bits
10g toasted coconut
15g goji berries
100g hazelnut dressing
10g salt for cooking quinoa
40g coconut oil
½ ripe avocado
40g roasted hazelnut
5g maple syrup
25g red wine vinegar
75 g olive oil
2 tbsp hazelnut oil
*A few drops of water to thin out (optional)
Start by preheating the over to 190ºc
Put the Coconut into the oven for 3-4 minutes until lightly toasted, combine with the Roasted Hazelnuts. Set Aside.
Peel the Sweet Potato and cut into 2 cm-3cm cubes.
Toss the sweet potato in a bowl with 20g
Coconut oil, salt/pepper to evenly coat and put then into the oven to roast for 15 minutes or until nicely brown.
Combine red and black quinoa into a pot with water and 1 tsp. Sea Salt. I like to cook Red and black quinoa as if I was cooking pasta.
Bring to a boil, reduce heat and cook for 12-15 minutes.
While the Quinoa and Sweet Potato are cooking, remove the stalks from the kale and cut into 2cm chiffonade.
Remove avocado flesh and cut into cubes
To mount the salad massage kale with coconut oil until kale leaves have softened.
Combine kale with sweet potato, quinoa, avocado, and hazelnut dressing.
Top with toasted hazelnuts, coconut flakes and goji berries
Photography by Meghan Giboin