This powerful salad combines some of our favourite ingredients: satay sauce, hummus and sweet potato. It’s gluten-free, healthy and delicious! Peanuts feature heavily in this staple and incredibly moreish satay sauce of ours.

Ingredients:

1 large sweet potato (about 280g)
1⁄2 red onion
olive oil
1–2 tsp chilli flakes
2 garlic cloves
210g pre-cooked quinoa (home-made or shop-bought)
150g broccoli (about 1⁄2 medium head)
1 avocado
handful crushed nuts
160g shop-bought Hummus
2 tbsp seeds, to serve
salt and black pepper

For the dressing
2 limes
2cm piece fresh ginger
1 garlic clove
1 fresh red chilli
10g fresh coriander
3 heaped tbsp good-quality crunchy peanut butter
1 tbsp soy sauce

Method

Cut the sweet potato into 21⁄2cm chunks, keeping the skin | Cut the red onion half into quarters and place in the roasting tray with the sweet potato | Drizzle over some olive oil, sprinkle over the chilli flakes and season with a little salt and pepper | Crush the unpeeled garlic cloves by pressing down on them with the back of a knife and add to the roasting tray | Put the tray in the oven for 15 minutes

Heat the cooked quinoa in the microwave | Break the broccoli into bite-sized florets | Take the tray out of the oven and add the broccoli, mixing everything around with a wooden spoon | Put the roasting tray back in the oven and bake for a further 15 minutes, until the potatoes and broccoli are softened | Remove from the oven

Meanwhile, make the dressing | Zest the limes, cut them in half and squeeze the juice into the liquidiser, catching any pips in your other hand | Peel the ginger by scraping off the skin with a spoon and roughly chop | Peel the garlic | Rip the stem from the chilli, cut it in half lengthways and remove the seeds, if you prefer a milder dressing | Roughly chop the coriander | Add all the ingredients for the dressing to the liquidiser and whizz it all up | Test for consistency, adding spoonfuls of water until it’s runny enough to pour over the salad

Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the pit, then twist and remove the stone | Run a dessert spoon around the inside of the skin to scoop out the avocado halves, then slice

Divide the quinoa between two serving bowls | Arrange the roasted vegetables and nuts on the top | Add a large dollop of hummus and the avocado slices to the bowls | Drizzle a little dressing over the top of each and serve the rest on the side before sprinkling with seeds to serve

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