Happy Lunch - Roasted Corn, Sweet Potato Noodle and Avocado Salad with Toasted Buckwheat Dukkah

By Saturday, May 14, 2016

This recipe is PROPERCORN and US Nutritionist Judith Wurtman's Happy Lunch, a delicious twist on a Cobb salad. It's a really healthy, flavourful and most importantly substantial salad that is great for busy weekday work lunches (accompanied by a delicious bag of PROPERCORN of course!). The lunch is a clever combination of popcorn and sweet potato, that combined help to curb your appetite and keep you fuller for longer. 

It's a very well balanced lunch, packed full of nutritious and colourful ingredients that provide you with 3 out of your 5 a day. Now, I really do mean it when I say that this salad is absolutely delicious. Despite it being a healthy and balanced dish, there is no compromise on flavour! The sharpness of the tomatoes and peppers compliment the great crunchiness of the sweetcorn and sweet potato really well. The avocado and parmesan give the salad fantastic creaminess, whilst the nutty dukkah and chilli add delicious depth of flavour. The coriander and spring onions round the whole dish off and work really well with the citrus dressing to make the salad very fresh and light, making this a perfect salad for the summer months!

It's a great recipe that really does keep you full until dinner. A bag of PROPERCORN is the perfect accompaniment to this salad, leaving you without any guilt but also curbing any sweet cravings you might have. Each bag is packed full of fibre, only uses natural ingredients and has a great light and crunchy texture. They currently have six flavours, so there's one for every day of the working week and an extra for the weekend (yay!). My personal favourite is Smooth Peanut and Almond.

In my eyes, this Happy Lunch ticks all the boxes as it's delicious, wholesome and nutritious, testament to the fact that you can indulge without the guilt! 

Serves 2

You will need:

1 small sweet potato, spiralized (approximately 300g)
6 handfuls curly kale
1 red pepper, thickly sliced
8 cherry tomatoes
1 corn on the cob
1/2 ripe avocado
30g parmesan, grated
10 coriander stems, roughly chopped
1/2 spring onion, finely sliced
1 lemon, zest and juice
1/2 tsp garlic, minced
2 pinches of chilli flakes
2 tbsp olive oil
2 tbsp red wine vinegar
salt and pepper

1 tbsp lemon juice
2 tbsp olive oil
1 tsp water
1 clove garlic, minced
2 basil leaves, 2 coriander leaves, 2 parsley leaves, roughly chopped
salt and pepper

1.5 tbsp black rice
1/2 tbsp buckwheat kernels
1/2tbsp hemp seeds
1/2 tbsp pumpkin seeds
1/2 tbsp walnuts
1 1/2 tbsp sweet paprika
1 tsp ground coriander
1 tsp cumin
salt and pepper

Begin by making the dukkah. Preheat the oven to 180 degrees / gas 4. Heat a flat, heavy bottomed pan over a low heat and add in the black rice. Cover with a lid and cook for 15 mins, shaking every few minutes until the rice starts to pop. Then, remove the rice, turn the heat up to medium and add the buckwheat into the pan. Stir the buckwheat continuously over the heat for around 10 minutes, until the kernels crackle and turn a golden brown. 

Place the seeds on a baking tray and bake for 7 minutes until golden and aromatic. Then, with a pestle and mortar, grind the cooked rice to a fine powder. Add in the buckwheat, seeds and all the other ingredients, and grind so that they become broken up, but not completely powdered. Leave to one side.

In the meantime, make the salad. Preheat the oven to 170 degrees / gas 5. Toss the spiralized sweet potato in olive oil, salt and pepper. Prick the tomatoes and place with the pepper slices and sweet potato on a lined baking tray and bake for 15 minutes until the potato starts to turn golden. Remove the potato from the baking sheet and place to one side. Toss the tomatoes and peppers in a tablespoon of oil and the red wine vinegar with some more salt and pepper. Bake for a further 30 minutes until they are soft and golden brown. 

In the meantime, boil the corn in a medium sized pot of boiling water for 7-10 minutes until soft and yellow (I cooked for 7 as I prefer crunchy corn!). Add the kale into the pan after 6 minutes and boil for a further minute, until just soft. Drain and brush the cob with a teaspoon of oil and a pinch of salt. Place on a heated griddle for a minute or so, rotating regularly, until is it nicely browned on all sides. Remove from the heat and slice the kernels off into a large salad bowl. Whilst still warm, add a glug of olive oil, the zest of 1/2 a lemon, half of the parmesan and the roasted tomatoes and pepper with any juices leftover from roasting. Season with salt and pepper and mix well.

Turn the oven up to 200 degrees / gas 6. Dress the sweet potato with the remaining parmesan, olive oil, chilli flakes and a further pinch of salt and pepper. Return to the baking tray and cook for 5 minutes until slightly crisp and golden. Remove from the oven and mix in the remaining lemon zest whilst the noodles are still hot.

Then, slice the avocado and marinade in salt and the remaining lemon juice. Make the salad dressing by combining all of the dressing ingredients in a small bowl and mixing together. Plate up the kale and then spoon over the tomatoes, peppers, sweet potato and avocado. Top with the dukkah, spring onion, coriander and the dressing. Serve and enjoy! 

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