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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Recipes

Summer BBQ Salad

Summer BBQ Salad
Summer BBQ Salad
Summer BBQ Salad
Summer BBQ Salad
Summer BBQ Salad

Get ready for a seriously delicious summer salad whether your dining al fresco or you have a heap of friends calling over this is an easy spread to impress. Strong roots are one of my shopping staples for a BBQ and after you taste this recipe you’ll know why.

The salad has got so much going on its packed full of flavours and textures that will have you going back for seconds. 

Of course every bbq needs STRONG ROOTS burgers and fries and FYI the burgers are not only delicious baked but are even tastier when cooked on the barbeque to achieve the same smokey taste. This salad can be prepped in advance just store in the fridge once the garlic roasted sweet potato have cooled down to make guests calling over that bit less stressful. 

This recipe is in collaboration with STRONG ROOTS are available in SuperValu, Dunnes Stores, Tesco and all good Independent stores.

Summer BBQ Salad

Ingredients

6 x STRONG ROOTS kale and quinoa burgers
1 x pack STRONG ROOTS oven baking sweet potato fries
Salad Serves 6
1 x pack STRONG ROOTS garlic roasted sweet potato
200g kale washed and stems removed
1 tin chickpeas rinsed and drained
600g cooked quinoa ( 200g uncooked)
80g dried cranberries
2 large ripe avocado peeled and diced
100g toasted walnuts

Dressing
juice 1 lemon
1 tsp. wholegrain mustard
4 tbsp. olive oil
1 tbsp. maple

Method

Preheat oven 200°C
Place the garlic roasted sweet potatoes on a tray and bake for 23-26 minutes.
Likewise with the fries scatter them on a baking tray and place in the oven for 23-26 minutes( if you have a tray large enough you could put these on the same tray.)
For the Kale and Quinoa burgers place them on a tray and bake for 15-20 minutes until golden around the edges.
While these are baking mix all the ingredients together for the dressing.
Prepare the salad in a large serving bowl add the quinoa, kale, chickpeas, cranberries and avocado, walnuts and mix to combine.
Once the garlic roasted sweet potatoes are ready mix them into the salad.
Drizzle over with dressing and serve alongside the Kale and Quinoa burgers and some fries.

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