large sweet potatoes, chopped in ½ inch rounds or halves
3 Cups
cups Brussels sprouts, halved
fresh figs, quartered
2 Cups
5 Cups
1 Cup
feta, broken into bits
1 ¼ Cups
pomegranate seeds
3 Tbsp
olive oil (for the veg)
2 tsp
⅓ Cup
olive oil
2 Tbsp
white wine vinegar
3 Tbsp
Dijon mustard


Roast the Sweet Potatoes and sprouts

  1. Preheat the oven to 415 (200ºC). Spread the sweet potatoes on a large baking sheet. Coat with olive oil and salt to taste sea salt (hands do the best job for even coating).
  2. Roast sprouts for 20 minutes until caramelized. At this point, flip the sweet potatoes for a further 15 – 20 minutes, until golden-brown on both sides and bit crispy.
  3. Take them out to cool a little.

Make the Quinoa

  1. While the veg is roasting, follow the package instructions for the quinoa. Aim for fluffy, not stodgy and not crunchy.

Make the dressing

  1. Get a deep bowl or a shaker and add the olive oil, vinegar and mustard. Mix well with a whisk until well combined. If using a shaker, seal it up and shake until combined.

Build the Salad

  1. Get a big bowl. Remember, this serves 8!
  2. Put the rocket,  to a large serving bowl. Add the sprouts, sweet potatoes and quinoa, 2/3 of the feta, ½ the pomegranate seeds, 2/3 figs and pour over ½ the dressing.
  3. Toss it all the combine… There’s a lot in there, so you might want to use your hands to toss everything thoroughly.  
  4. Top the salad with the remaining feta, pomegranates, figs and dressing to make it pretty!