Mulvarra House | Workshop and Retreat Centre St Mullins

Any grain and sweet potato salad

Ingredients

For salad:

  • 300 gr cooked grains (pearl barley, couscous, quinoa, rice)
  • 250 gr sweet potato, chopped in bite sized pieces
  • 100 gr chopped spinach
  • tin of cannellini beans
  • 10 chopped cherry tomatoes
  • roasted sesame and sunflower seed

For dressing:

  • 75 ml apple cider vinegar
  • 150 ml olive oil
  • 2 tsp wholegrain mustard
  • salt pepper

METHOD

Salads are so versatile! With a little bit of imagination and planning, you whip up something delicious and nutritious in no time. You can cook the grains and roast your veggies the day before if you like. This is quite a filling salad; perfect for dinner on a summer’s day or a lunch for any day. Use whatever grain, vegetables and beans you like. 

Serves about 4 people
Vegetarian and vegan

  • Preheat the oven to 200℃.
  • Put the sweet potatoes on a baking tray, drizzle with some olive oil and season with salt and pepper. Roast for about 20 minutes or until cooked. Set aside to cool
  • Put your cooked grains in a big bowl. Add the sweet potatoes, the beans and the spinach.
  • Now make your dressing. Put all the ingredients in a jam jar, cover with a lid and shake.
  • Pour over half of the dressing (the rest you can save in the fridge and use some other time). Make sure you cover everything (I find using my hands here works best)
  • Scatter the cherry tomatoes on top and finish it off with some roasted seeds. Enjoy!

Ingredients

For salad:

  • 300 gr cooked grains (pearl barley, couscous, quinoa, rice)
  • 250 gr sweet potato, chopped in bite sized pieces
  • 100 gr chopped spinach
  • tin of cannellini beans
  • 10 chopped cherry tomatoes
  • roasted sesame and sunflower seed

For dressing:

  • 75 ml apple cider vinegar
  • 150 ml olive oil
  • 2 tsp wholegrain mustard
  • salt pepper

METHOD

Salads are so versatile! With a little bit of imagination and planning, you whip up something delicious and nutritious in no time. You can cook the grains and roast your veggies the day before if you like. This is quite a filling salad; perfect for dinner on a summer’s day or a lunch for any day. Use whatever grain, vegetables and beans you like. 

Serves about 4 people
Vegetarian and vegan

  • Preheat the oven to 200℃.
  • Put the sweet potatoes on a baking tray, drizzle with some olive oil and season with salt and pepper. Roast for about 20 minutes or until cooked. Set aside to cool
  • Put your cooked grains in a big bowl. Add the sweet potatoes, the beans and the spinach.
  • Now make your dressing. Put all the ingredients in a jam jar, cover with a lid and shake.
  • Pour over half of the dressing (the rest you can save in the fridge and use some other time). Make sure you cover everything (I find using my hands here works best)
  • Scatter the cherry tomatoes on top and finish it off with some roasted seeds. Enjoy!