Sweet potato, Asparagus & Lamb Quinoa Salad

(serves 2)

In need of a health kick? I am. Despite cooking and eating pretty healthy most of the time, exercising often enough, i still feel like i'm always on the verge of needing another health kick *sigh*. I think it is because, well, clearly i just love to eat and eat far too much! 

Boring salads and tiny portions are clearly out of the question and i don't really believe in 'diets', so i threw this recipe together in an attempt to eat 'substantial-ly lighter', maybe my new category of food?? Crunchy asparagus, juicy tomatoes, roasted sweet potatoes, tasty lamb and nutty quinoa ~ plenty of protein, vitamins, minerals, now this is my type of healthy eating :) 

Prep time: 20 min
Cooking time: 20 min


Ingredients:
1 sweet potato
1 bunch asparagus
1 C quinoa
4-5 sundried tomatoes
4-5 cherry tomatoes
2 lamb sausages
2 tsp thyme
handful of roasted hazelnuts, roasted (optional)
20g feta (optional)
juice of 1/2 lemon
olive oil
salt and pepper


Method:
1. Preheat the oven to 180˚C.
2. Peel and cut the sweet potato into 2cm squares. Dress with olive oil, salt, pepper and 1 tsp thyme. Line a tray with foil and spray with oil, then put the sweet potato onto the tray and into the oven for around 30 min, checking and turning at around 20min.
3. Meanwhile, cut the last 1-2 cm of stalk off the asparagus, then cut about 3/4 of the asparagus into small circles, leaving the spears. 
4. De-skin the sausages and roll into small meatballs approx 1-1.5cm in diameter.
5. Heat a frypan on medium heat with 1/2 T olive oil, add the sausages and cook for 3-4 minutes until browned on the outside. Add the asparagus and cook on medium heat for 4-5 minutes. Check the sausages are done by cutting one in half.
6. Boil water and cook the quinoa with 3 C water on medium heat for 15-20 minutes. 
NB. If quinoa starts to stick to the bottom of the pan after all the water has been absorbed, take it off the heat and let it rest for about 5 minutes. It should continue absorbing the water and dry out a little.
7. Dress the asparagus spears and cherry tomatoes in olive oil, salt and pepper and put in the oven (only needs 10-15 minutes). The asparagus is done when it softens a little, tomatoes are done when they start bursting out of their skin.

8. Finely slice the sun-dried tomato.
9. In a large bowl (probably just the one you used to dress the other ingredients), mix together the quinoa, sausage meatballs, asparagus circles, sweet potato, lemon juice, 1 tsp thyme, and add salt and pepper to taste.
10. Serve up the salad, with asparagus spears, slices of sun-dried tomatoes and the warm cherry tomatoes on top. Sprinkle with a bit of feta and some hazelnuts, if desired. 

Enjoy guilt-free!