This is a fantastic salad developed by Daniel and Felicity while experimenting with healthy cooking. This is seriously nice and healthy as well.

Serves 4-6


1/2 cup of wild rice or quinoa

10 stalks asparagus, chopped with woody ends removed

50g baby spinach

50g rocket (arugula)

2 cups pumpkin, cubed for roasting (or sweet potato)

2 beetroots, cubed for roasting

1 cup macadamia nuts, chopped (optional to toast as well)

organic chicken or tuna (optional if you want meat)

2 Tbsp pomegranate seeds (optional)

organic coconut oil for cooking

Balsamic vinegar to taste


Cook the wild rice as per instructions. If using quinoa, soak overnight if possible. Rinse well and transfer to a saucepan. Cook the rice or quinoa on the stove top in water for about 20 – 30 minutes. The quinoa will have opened up nicely. Then cover off heat. Peel and chop the beetroot and pumpkin and place in a baking tray with coconut oil. Bake at 180 degrees C for about 45 minutes or until cooked to your liking – crispy but not burnt is best.

Prepare your organic chicken or tuna and set aside for serving. Use roast chicken or cook up chicken pieces in coconut oil. Tinned tuna is fine as well for the fish option.

Steam the asparagus stalks and then keep warm while chopping the macadamia nuts.

Once everything is cooked it is time to plate-up:

  • In a large serving bowl, mix together the cooked quinoa, tuna or chicken, chopped macadamias, roast pumpkin and beetroot.
  • Place a bed of rocket and baby spinach on each person’s plate and then place the macadamia mix on top of the greens.
  • Top with the steamed asparagus and serve with a dash of balsamic.



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