Roast South African plums taste sensational in this colourful, healthy warm salad.

Serves 4
Preparation: 15 minutes Cooking: 25 minutes

8 South African plums, quartered and pitted 500g sweet potatoes, peeled and cut into chunks
2tbsp olive oil

400g can chickpeas, rinsed and drained 1tsp cumin seeds
50g whole almonds
1tsp balsamic vinegar

250g pack cooked red & white quinoa 2 large handfuls young spinach

Dressing:

3tbsp olive oil 2tbsp lemon juice
1tsp wholegrain or Dijon mustard

Salt and freshly ground black pepper

1 - Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.

2 -Put the sweet potato chunks into a roasting tin with the olive oil. Toss to coat, then roast for 15 minutes. Add the plums, chickpeas, cumin seeds, almonds and balsamic vinegar. Stir together and roast for a further 8-10 minutes. Cool slightly.

3 -Microwave the quinoa according to pack instructions. Add to the roast fruit and vegetables with the spinach leaves and stir them through.

4 Mix together the dressing ingredients. Share the roasted fruit and vegetables between 4 serving plates and sprinkle the dressing on top.

Cook’s tip: For extra protein, stir through some chunks of marinated tofu when you add the quinoa. For non-vegans, try adding slices of dry-fried halloumi or chunks of feta cheese.

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