Ingredients (4 servings)
2 sweet potatoes (approx. 800 g)
4 tablespoons olive oil
if necessary chili flakes
½ bunch spring onions
40g baby spinach
4 tablespoons pomegranate seeds
150g feta / shepherd's cheese
½ bunch parsley
4 tablespoons pine nuts
200g smoked salmon (sliced)
Wash sweet potatoes thoroughly and cut in half. Make crosswise incisions in the cut surface, brush with 1 tablespoon oil and season with salt, pepper and chili flakes if required. Bake in a preheated oven at 200 °C (convection oven 180 °C; gas: level 3) for about 45-50 minutes until the sweet potatoes are cooked.
Meanwhile, rinse quinoa under hot water and cook according to package instructions. Then allow to cool slightly.
Wash and clean the spring onions and cut into rings. Wash spinach and spin dry. Remove seeds from pomegranate and chop or crumble feta. Mix cooked quinoa with spring onions, spinach, pomegranate seeds and feta and season with salt and pepper.
Wash parsley, shake dry and chop finely. Coarsely chop 3 tablespoons pine nuts. Rinse lemon in hot water, wipe dry and grate peel. Cut lemon in half and squeeze out juice. Mix herbs with chopped pine nuts, lemon zest, 2 tablespoons lemon juice and remaining oil. Season with salt and pepper.
Place quinoa salad and baked sweet potatoes with herb curd on a plate and top with smoked salmon. Drizzle herb oil over the top and sprinkle with remaining pine nuts.
Enjoy your meal!