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Summer Veggies Salad


400g sweet potato

2 large courgettes

2 red peppers

1 red onion

300g quick cook grain mix (quinoa, bulgur wheat, freekeh, rice, spelt, millet)

Juice of 1 lemon

1 tbsp olive oil

2 tbsp sundried tomato paste

1 tsp tamarind paste (not essential)

1 tsp ground coriander

2 tsp sweet smoked paprika

Large handful fresh parsley

2 large handfuls fresh salad leaves (eg rocket, spinach, lettuce)


  1. Pre-heat the oven to 220 degrees Celcius.

  2. Wash and cube the sweet potato. Add it to a large roasting tray with a little drizzle of oil. Cook in the oven for 20 minutes.

  3. Trim and cube the courgette, de-seed and cut the pepper and peel and cube the onion. Add to the roasting tray after the 20 minutes, and roast for a further 20 minutes.

  4. Rinse the grains and boil in a pan as per the pack - approx 12-15 minutes. Once cooked, rinse under cold water and drain well.

  5. In a large bowl, mix together the lemon, oil, pastes and spices. Add in the grains and toss well. Finely chop the parsley and salad and toss into the grains. Season to taste with salt and pepper.

  6. Once the veg is cooked and beginning to char, toss into the salad or leave to cool first for a cold salad.


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