SWEET POTATO, QUINOA AND EDAMAME SALAD WITH MISO DRESSING AND PAN FRIED CHICKEN
Steps:
- Preheat oven to 200°C (390ºF). Mix 2 heaped tablespoons miso paste and olive oil together to form a paste. Toss with the sweet potato in a large bowl, until well-coated. Place sweet potato onto a baking tray lined with baking paper. Season. Roast for 20 minutes or until tender. Set aside. If using unshelled edamame, squeeze the beans from their pods. Blanch shelled edamame in boiling water for 5 minutes. Drain and allow to cool. Add edamame to the roasted sweet potato. Combine quinoa and 3 cups of water in a saucepan. Bring to the boil, cover and simmer for 5 minutes. Remove from heat and stand, covered, for ten minutes or until water has been absorbed. Spread quinoa out on a tray and set aside for ten minutes to dry. Add to the sweet potato and edamame, along with the coriander and sesame seeds. ⦠Reserve â of the undressed Sweet potato, quinoa and edamame salad (about 4 cups) for the Sweet potato and quinoa fritters. Meanwhile, make miso dressing. Place dressing ingredients in a small saucepan and warm over a low heat, stirring, until miso and honey are dissolved (1â2 minutes). Set aside to cool. Drizzle dressing over the remaining salad, and toss gently. Scatter with extra sesame seeds and extra coriander
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