Quinoa, Fennel and Sweet Potato Salad


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By Executive Head Chef, Gopi Chandra


• 30ml olive oil + 1 teaspoon

• 1 large sweet potato, diced

• 2 medium fennel bulbs, cut lengthwise into 1/4 thick slices

• Maldon sea salt and freshly ground black pepper

• 20ml fresh lemon juice

• 8g ground cumin

• 200g quinoa, rinsed

• 1 lemon

• 1 red chilli, seeded and chopped

• 10g chopped fresh coriander

• 10g chopped fresh mint

• 5g chopped fresh dill

• 1/2 a pomegranate seeds shelled



• Heat 30ml oil in a large pan over medium heat. Add fennel; season with salt and pepper. Cook, stirring occasionally, until fennel is just tender and lightly golden, 10–12 minutes. Stir in lemon juice, cumin, and sugar; cook for 1 minute. Season with salt and pepper. Set aside.

• Roast the sweet potato in the oven at 180*c for 10 min with olive oil, sea-salt and cumin. Set aside

• Meanwhile, bring quinoa and 3 cups water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is cooked, about 10 minutes. Drain; return to pan. Cover; let sit for 15 minutes. Fluff with a fork; transfer to a large bowl.

• Using a small sharp knife, cut all peel and white pith from lemon. Cut between membranes to release segments; discard membranes and roughly chop. Add lemon with any juices and remaining 1 tbsp oil to quinoa; stir. Add fennel mixture, sweet potato, chilli, and herbs. Toss gently to incorporate. Season with salt and pepper. Transfer salad to a platter; sprinkle with pomegranate seeds.

Serves 4 people.

January, 2018, Image source @Home.with.harper

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