Ingredients

• ½ Cup of Quinoa
• 20 g butter
• Salt & course black pepper
• 1 medium sweet potato
• 6 cherry tomatoes
• 5cm piece of cucumber
• ½ avocado
• ½ tin chick peas
• ½ tin corn Kernel
• 70  ml Greek Yoghurt
• 30 ml Coconut cream
• Chopped ginger & garlic mix, ½ teaspoon
• Pinch of turmeric
• ½ hand of chopped chives
• ½ lemon
• Tablespoon olive oil , extra Virgin

Method

• For the Quinoa – simmer the quinoa with double the amount of water and salt till all the liquid has been absorbed & add the butter.  Cover with cling film for further 5 minutes, open & loosen with a fork, taste and adjust seasoning
• Cut sweet potato into 2cm pieces, season with olive oil, salt and pepper & roast until golden brown and tender
• To make the dressing – whisk together the olive oil, coconut milk, greek yoghurt, turmeric, garlic and ginger paste and the juice of the lemon. Taste and season to your liking
• Drain the brine of the chick peas and corn.  Rinse, dry well and sauté’ until lightly charred in olive oil.  Season lightly with salt
• Build the salad layer by layer with all the tasty ingredient with different textures. Lastly the dressing & chopped chives

JUAN’S TIP

Veggie salads need not be boring. Use pulses and mushrooms to add loads of flavour and texture. They are a good protein supplement.

Chef Juan Neethling is the Executive Chef at Southern Sun Waterfront in Cape Town’s bustling foreshore. In 2018 he was awarded the Unilever Food Solutions Senior Chef of the year. From trainee chef at the Lord Charles Hotel in Somerset West to over 20 years working in various hotels, fine dining restaurants and wine farms, Juan combines his love for cooking at home with his 5-star expertise in creating easy and accessible recipes anyone can try.