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Energising Post-workout Salad
This hearty salad is the perfect post workout/gym session meal, as it’s packed full of goodness. The quinoa is a superfood (containing all 9 amino acids), while the lentils come in with a hearty protein kick. Grab yourself a nice cold glass of water and you're onto a winner!
Serves 4.
Before you start
Small saucepan | Preheat the oven to 200˚C, fan setting | Baking tray | Small frying pan | Sieve | Large mixing bowl
Ingredients
For the sweet potato
- 1 large sweet potato
- 1.5 tbsp olive oil
For the quinoa
- 1 vegetable or mushroom stock cube
- 90g quinoa
For the kale
- 80-100g kale leaves or cavolo nero (on the stalk)
- ½ tbsp extra virgin olive oil
- 1 orange
For the remaining veg
- 120g frozen edamame beans
- 250g cooked lentils
For the dressing
- 4 tsp orange juice (around 1/2 orange)
- 4 tsp lime juice (around 1 lime)
- 2 tsp grain mustard
- 2 tsp honey
- 2 tbsp olive oil
- Light drizzle sesame oil
- Generous pinch flaky sea salt
For the toppings
- 1 avocado
- 1 tbsp pumpkin seeds or mixed seeds
Method
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1.
Prepare the sweet potato | Cut the unpeeled sweet potato into 2cm chunks, spread across a baking tray, drizzle with 1 tbsp olive oil and season with salt and pepper | Put the tray in the oven and roast for 25-30 minutes until tender
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2.
Whilst the sweet potato is roasting, prepare the quinoa | Rinse the quinoa and cook according to packet instructions with the stock cube dissolved into the water | Once cooked, spread out on a baking sheet to help it cool down quickly
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3.
Prepare the kale/cavolo nero | Destalk and shred the kale into a mixing bowl | Add a generous pinch of salt, generous squeeze of juice from the orange and drizzle extra virgin olive oil | Toss everything to coat and massage the kale for 2 minutes with your hands to soften
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4.
Prepare the remaining ingredients | Place the edamame beans in a sieve and rinse under hot water until defrosted | Add the beans to the kale bowl along with the lentils, and toss gently to combine
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5.
Prepare the dressing | Whisk all the dressing ingredients together in a bowl, and adjust seasoning to taste
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6.
Put the salad together | Add the quinoa and the sweet potato to the kale bowl | Halve, destone, peel and slice the avocado | Drizzle over the dressing and toss everything together, with a splash more extra virgin olive oil if needed
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7.
To serve | Divide between 4 bowls and top with the mixed seeds and avocado, and serve
