Roasted Capsicum & Quinoa Salad

Serves 4
Time 45 minutes


2 punnets mixed mini capsicums, chopped 

1 large sweet potato, peeled and cubed 

2 tbsp extra virgin olive oil

1 cup of quinoa 

1 tsp vegetable stock powder 

2 cups water

4 cups rocket 

½ cup pecans, chopped

100g feta cheese, cubed

¼ red onion, diced



3 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

½ tsp dijon mustard

Salt & pepper


Preheat the oven to 200°C.

On a baking tray bake capsicum and sweet potato in with some extra virgin olive oil for 20-25 minutes.

In a small pot boil water, add a stock cube and cook quinoa for 20-25 mins. 

Combine rocket, red onion, pecans and feta.

Add capsicum and sweet potatoes to a serving dish. 

Whisk together dressing ingredients and drizzle over salad.