Rainbow Quinoa Salad

Method

1. Preheat the oven to 200°C fan / 425°F.
2. To pickle the cabbage, slice the red cabbage and transfer it to a bowl along with the apple cider vinegar. Mix with your hands and leave the bowl to one side while you complete the remaining steps.
3. Peel and roughly chop the sweet potato. Transfer to a baking tray along with the cumin seeds, a drizzle of olive oil and a generous pinch of salt and pepper. Mix with your hands, then transfer the tray to the oven for 25-30 minutes, until the sweet potato has cooked.
4. Pour 600ml (20fl.oz) of hot water into a saucepan and add the stock cube. Mix until the cube has fully diluted, then add the quinoa. Bring to the boil, then lower the heat and simmer for 20 minutes or until the quinoa has cooked.
5. Meanwhile, add the kale to a mixing bowl pour over the lemon juice. Use your hands to massage the kale for 4-5 minutes until the leaves have softened.
6. Combine all the dressing ingredients in a small bowl and use a small spoon to mix everything together, then leave the bowl to one side.
7. When everything has finished cooked, start preparing the salad by adding the quinoa to a large mixing bowl, followed by the pickled cabbage from earlier, the kale, sweet potato, mint, sweetcorn, radishes, and finally pour over the dressing. Give everything a good mix, then serve with a sprinkling of sunflower seeds and pine nuts. Enjoy!