Fetta Salad with Red Quinoa, Sweet Potato, Onions & Nuts with Cumin Dressing

Step 1.  Preheat the Braun MultiFry 5 Air Fryer (HF5073BK) to 180°C.

Step 2.  Peel the sweet potatoes and cut them into 3 cm chunks. Peel the onions and cut them into quarters.

Step 3.  Place the sweet potato and onion into the Braun MultiFry 5 Air Fryer (HF5073BK). Drizzle with a couple of tablespoons of extra virgin olive oil and season with salt. Cook for 15 minutes, turning occasionally to ensure even colouring. Once tender and golden, remove and set aside to cool slightly.

Step 4.  Meanwhile, place the red quinoa into a medium saucepan and cover with twice its volume of water. Bring to the boil over medium heat, then reduce to a gentle simmer and cook for 15 minutes or until tender. Cover with a lid, turn off the heat and allow to stand for 5 minutes. Drain well and set aside.

Step 5.  Transfer the roasted vegetables to a large salad bowl and add the cooked quinoa.

Step 6.  Crumble the fetta over the top in large pieces and scatter over the nuts and seeds.

Step 7.  Drizzle generously with the cumin vinaigrette and toss lightly to combine. Serve immediately.

Cumin Dressing Method:

Step 1.  In a tall cup or jug, add 1 tablespoon mustard, add 1 teaspoon ground cumin seeds, 2–3 tablespoons honey, and vinegar.

Step 2.  Pour in 5–6 tablespoons of extra virgin olive oil.

Step 3.  Using the Braun MultiQuick 9 Hand Blenders (MQ9187XLI) with the hand blender attachment, blend until smooth and emulsified.

Step 4.  If the dressing is too thick, add a small amount of water and blend again until the desired consistency is reached.

Step 5.  Adjust seasoning if required and set aside until ready to serve.

Note:  Dressing can be stored in an airtight container or jar in the fridge for up to 1 week.