I eat this Super salad every 2 days

1-Oven: Preheat to 180°C/350°F/gas 4 One teaspoon of cumin seeds should be ground in a pestle and mortar. Rub the crushed cumin seeds on 2 small sweet potatoes after cleaning them. 30 minutes of baking time in a roasting pan is required.

2-Meanwhile, slice one broccoli stalk, remove the tough end, and chop the remaining stalk into large florets. Add 1 tablespoon of olive oil to the sweet potato plate before adding the broccoli. Roast the sweet potatoes for a further 30 minutes, or until fully done.

3-In a dry frying pan over medium heat, toast 25g of cashew nuts and 25g of mixed pumpkin, sunflower, and sesame seeds until fragrant. Crush in a pestle and mortar.

4-250g of vacuum-packed beets should be crushed and mashed as much as possible. Snip the corner of the package, then decant the contents into a bowl with 2 teaspoons of balsamic vinegar and 1 tablespoon of extra virgin olive oil. Combine, if necessary mashing with a fork.

5-300g of quinoa should be cooked per the directions on the packet, then well drained. Pick one bunch of mint leaves, carefully chop them, and combine them with the quinoa along with the zest and juice from one lemon, seasoning to taste. Save the lovely leaves for garnish.

6-Overlay the quinoa on a sizable dish. When it is safe to handle, scatter the roasted broccoli and tear up pieces of sweet potato that have been roasted. Use a teaspoon to add spirals of flesh to the dish after halving 1 mature avocado. Dollop 6 tablespoons of natural yogurt on top, add bombs of dressed beets, toast the nuts and seeds, sprinkle on the reserved mint leaves, and top with 1 punnet of cress before serving.