The Ultimate Superfood Salad
Watercress to Impress! A superb early-fall salad-as-a-meal. This luxuriant vegan-friendly salad is packed with nutritious ingredients to be the perfect complement to the antioxidant-rich benefits of Saba’s Pomegranate Plus™ and Spark of Life™.
Did you know… pound for pound, watercress contains more vitamin C than oranges, more folate than bananas, more calcium than milk and more vitamin E than broccoli?
Preparation Time: 10 mins.
Cooking Time: 20 mins.
• Sweet potato 100g, roasted
• Sea salt and black pepper
• Quinoa 100g
• 1 Broccoli head, cut into small florets
• 1 Pomegranate
• Olive oil 75ml
• Chili flakes 1 pinch
• Lime, juiced
• Coriander 25g, chopped
• Alfalfa sprouts or mixed sprouts, 1 small container/bag
• Watercress 85g
1 Preheat the oven to 375F/gas 6, then chop the sweet potatoes into inch cubes with the skin on. Place in a roasting tray, season with salt and pepper, drizzle with olive oil and roast for 15-20 mins.
2 Cook the quinoa in salted boiling water according to the packet instructions. Place the broccoli in a metal colander and set over the boiling quinoa. Cover and steam the
broccoli for 3 mins.
3 Once cooked, drain and rinse the quinoa and broccoli under cold running water. Remove the sweet potato from the oven.
4 Cut the pomegranate in half and squeeze the juice from one half into a large bowl. Add the olive oil, chili flakes and lime juice, whisk together and season to taste. Add in the coriander, alfalfa, watercress, quinoa and sweet potato and toss well.
5 Peel the avocado, remove the pit/stone and roughly chop. Spread the quinoa and sweet potato mixture onto a serving plate and spread the avocado over the top.
6 Finally, mash the second half of the pomegranate with a wooden spoon to knock the seeds out of it, and then scatter these over the plate along with the toasted nuts.
Source: Top Santé UK (August 2020) Food & Drink: Watercress to Impress. 84-85