This healthy warm salad is sensational in colour and taste and is perfect for a springtime supper
8 South African plums, quartered and pitted
500g sweet potatoes, peeled and cut into chunks
2tbsp olive oil
400g can chickpeas, rinsed and drained
1tsp cumin seeds
50g whole almonds
1tsp balsamic vinegar
250g pack cooked red & white quinoa
2 large handfuls young spinach
3tbsp olive oil
2tbsp lemon juice
1tsp wholegrain or Dijon mustard
Salt and freshly ground black pepper
Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
Put the sweet potato chunks into a roasting tin with the olive oil. Toss to coat, then roast for 15 minutes. Add the plums, chickpeas, cumin seeds, almonds and balsamic vinegar. Stir together and roast for a further 8-10 minutes. Cool slightly.
Microwave the quinoa according to pack instructions. Add to the roast fruit and vegetables with the spinach leaves and stir them through. Mix together the dressing ingredients.
Share the roasted fruit and vegetables between 4 serving plates and sprinkle the dressing on top.
Cook’s tip: For extra protein, stir through some chunks of marinated tofu when you add the quinoa. For non-vegans, try adding slices of dry-fried halloumi or chunks of feta cheese.