Forget dull winter salads. Sydney’s Char has teamed up with Maldon Sea Salt to create a delicious winter lunch.

Having guests over or just craving a healthy winter meal? This salad is dressed to impress (with Maldon Sea Salt) and is a sure show-stopper. Packed with fresh, seasonal ingredients, and bold flavours, it’s the perfect antidote to those paper bag blues on weekday lunch breaks.

Ingredients

• 1 cup Organic Red Quinoa
• 1 cup Organic Plain Quinoa
• 2 bunches of Roasted Kale
• 6 heads of Broccoli
• 6 Tomatoes
• 1.5kg Sweet Potato
• 2 Avocados
• 2 Free Range Chicken Breasts
• 1 cup Wasabi Peas
• 1/2 cup Toasted Black Sesame Seeds
• 1/2 cup Toasted White Sesame Seeds
• 1 cup Toasted Pepita Seeds
• 1 cup Toasted Pumpkin Seeds
• 2 Lemons
• 200ml Olive Oil
• Maldon Sea Salt Flakes

Dressing

• The Juice of 2 Whole Lemons
• 200ml Olive Oil
• Maldon Sea Salt Flakes to taste

Method

1. Start by cooking your quinoa according to the packet instructions. Set aside to cool.
2. Preheat your oven to 200°C (180°C fan).
3. Roughly chop the kale, and toss with olive oil and a generous pinch of Maldon Salt. Roast for about 5 minutes until crispy.
4. Quarter the tomatoes, drizzle with olive oil and salt, then roast for 10 minutes.
5. Cut the sweet potatoes into 1cm cubes, toss with olive oil and salt, and roast for 15 minutes until golden brown.
6. While the vegetables are roasting, chop the broccoli.
7. Grill the chicken breasts until cooked through, then let them cool before chopping into cubes.
8. Toast the sesame, pepita, and pumpkin seeds in a dry pan until golden brown.
9. Assemble the salad by combining the cooled quinoa, broccoli, sweet potato, and seeds in a large bowl.
10. Add the roasted kale, tomatoes, chopped avocado, chicken, and wasabi peas.
11. Make the dressing by whisking together lemon juice, olive oil, and Maldon Salt to taste.
12. Dress the salad just before serving and adjust the seasoning with additional Maldon Salt if needed.

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