Rocket and candy potato salad with crispy quinoa
1 medium candy potato, diced (pores and skin on)
1 small pink onion, finely sliced (optionally available)
1 medium beetroot, peeled and grated (rinse and drain properly to forestall color bleed)
100g Persian fashion macadamia feta or goat cheese (4 Meredith cubes)
1 cup cooked quinoa
3/4 cup toasted pecans
salt & pepper
For the dressing
3 tbsp olive oil
3 tbsp balsamic vinegar
Preheat oven to 180C.
Place candy potato on a lined baking tray. Spray with olive oil and season properly with salt and pepper. Roast for 20-Half-hour till cooked and golden. Put aside to chill.
For quinoa, warmth a big fry pan over medium-high warmth. Add a splash of olive oil. As soon as scorching, add quinoa. Unfold evenly and press down arduous to flatten. Prepare dinner for 3 minutes (don’t contact it), then toss it round, and press it down into the pan once more. Prepare dinner for one more 3 minutes, then toss it round, and repeat 1-2 extra instances till quinoa is crispy and golden. Put aside to chill.
Organize rocket on a platter. Add candy potato, pink onion and beetroot. Crumble over macadamia feta. Drizzle with dressing, season with salt and pepper. Style and add extra vinegar if wanted. Lastly, sprinkle over crispy quinoa and pecans to serve.