Salad has never been so amazing. This fresh and zesty yoghurt dressing packs the perfect punch in bringing an earthy, scrumptious veggie salad to life. Comfort food… mmmore please!

Ingredients

Salad

_ cup cooked quinoa
4 handfuls of mixed rocket and baby spinach leaves
_ butternut pumpkin, chopped into roughly 2x2cm pieces
_ large sweet potato, chopped into roughly 2x2cm pieces
Handful of walnuts
Fresh corn, boiled and cut off the cob
_ cup crumbled feta cheese
_ cup of pomegranate seeds
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp sea salt
Handful of fresh rosemary leaves, stalks removed
2 cloves of garlic, very finely chopped
4 sprig of fresh rosemary

yoghurt dressing

4 tbsp five:am natural no added sugar yoghurt
drizzle of olive oil
2 tbsp lemon juice
pinch sea salt
pinch cracked pepper
leaves off one sprig of oregano
_ clove of crushed garlic

Method

roast veggies

Preheat oven to 180¡C.
Place, pumpkin and sweet potato in a large bowl.
Add olive oil, balsamic vinegar, sea salt, fresh rosemary and garlic and mix into veggies well.
Place veggies into a baking dish and roast in the oven for approx. 1 hour or until cooked through.

Cover the base of a flat salad bowl with the spinach and rocket leaves.
Add quinoa and mix through the green leaves.
Top with roast veggies, corn, feta cheese, pomegranate seeds and walnuts.
Drizzle five:am natural no added sugar yoghurt dressing.