INGREDIENTS

1.5 cups tricolour quinoa
2 large sweet potatoes
2 medium beetroot
1 bunch kale
2 sweet navel oranges
1/2 pomegranate, seeds only
Coriander
Mint
Flat leaf parsley

TO MAKE

Preheat oven to 180°C. Prepare the sweet potato by peeling off the skin and chopping into cubes. Place on a baking tray, toss in a drizzle of oil and roast for 40 minutes or until slightly browned and cooked through. Leave to cool.

Bring a medium saucepan of water to the boil. Remove any leaves and stalks from the beetroots, leaving about 2 cm intact to avoid losing the colour when cooked. Place the whole beetroots, skin still on, into the water to cook for about 30 minutes. Poke with a skewer to check the beetroot is tender before draining and cooling it under running water. Leave to cool before peeling off the skin and chopping the beetroot into small cubes.

Rinse the quinoa before cooking in a separate saucepan. Bring three cups of water to every cup of quinoa to the boil, before turning the heat down to medium and covering the saucepan with a lid. Remove the lid after about 10 minutes and allow it to continue to bubble away until the water has been mostly absorbed and the quinoa can be fluffed with a fork. Drain if needed and leave to cool.

Meanwhile, remove the stalks from the kale and slice into small strips. Steep the kale in boiled water for 2 minutes to soften slightly and bring out the rich green colour. Drain and leave to cool.

Chop all herbs and cut the orange into slices, peel removed. Extract the pomegranate seeds from the pod and add to a large bowl. Add in the quinoa, sweet potato, beetroot and kale and toss. Drizzle with a splash of olive oil and balsamic and a good grind of salt and pepper.