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!



_ 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


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.