Step 1

Pre-heat your oven to 200 Degrees C (390 F).Peel and rinse the sweet potato, carefully slice it in half lengthways then chop into half-moon shapes about 1 ½ cm/ ½ inch thick.

Step 2

Line a sheet pan with baking paper and put the sweet potato on the tray. Toss it in oil and season with salt and pepper. Spread it out so the slices are not overlapping. Roast in the oven for approximately 35-40 minutes or until the sweet potato is just cooked.Remove once cooked and set aside.

Step 3

Put the quinoa in a fine-meshed sieve and rinse well under cold running water, swishing the quinoa with your hand. Drain the quinoa well - See Note 1.

Step 4

Pour 2 cups of water into a medium saucepan, add the quinoa, bring to the boil then lower the heat and simmer, covered, for about 10 minutes, until the seeds are tender. When they’re cooked you will notice they have little curly “tails”.(Or follow directions on the packet)

Step 5

Remove from the heat, place a clean tea towel or 3 layers of paper towel over the saucepan, place the lid back on and stand 5 minutes. The tea towel/paper towel will absorb excess moisture. Fluff the quinoa with a fork then turn it into a bowl and allow to cool.

Step 6

Mix your dressing up and set aside - check you are happy with the balance of flavours and adjust accordingly.Finely chop the spring onion and parsley.

Step 7

Add all of the ingredients to the bowl, and toss.Serve in a salad bowl or on a platter - See Notes 7 and 8.