This salad sounds insanely busy in a very unfashionable way doesn’t it? I believe it’s in vogue these days to go minimal. Short lists of ingredients. Simple. So I’m off trend once again. Never-mind, the salad was rather lovely with big fat sausages.

Ingredients

1 cup – 1 mug of quinoa (depending on how many you’re feeding)

1 large or 2 medium sweet potatoes cut into small cubes

1 large aubergine chopped into small cubes and generously salted

1 orange peeled and chopped

1/2 cup of pumpkin seeds toasted

large handful of mint , ripped up

About 40 g of crumbled feta

For the dressing ;

Olive oil (I’m lucky enough to still have a bottle of Moon Over Martinborough)

1 tbsp apple cider vinegar

1 orange (juice)

1 tsp honey

Salt and pepper.

Method

Fry the sweet potato and aubergine cubes in a little butter (or ghee or coconut oil) until really soft and caramalised. I think it took about 30 minutes. Meanwhile cook and drain the quinoa. Mix everything together and dress.