INGREDIENTS

• 2 tbsp olive oil
• 2 sweet potatoes
• 2 tbsp maple syrup
• 50g pecan halves
• 1 small red onion, finely sliced
• 150g tub Dunnes Stores Kalamon Olives
• 4 tbsp Dunnes Stores Rich Balsamic Dressing
• 150g quinoa, cooked
• 100g Spinach
• 125g soft goats’ cheese, crumbled
• Squeeze lemon juice

METHOD

1. Preheat the oven to 200˚C, gas mark 7. Cut the sweet potatoes into 3cm chunks and toss with the 1 tbsp of the olive oil and maple syrup in a large roasting tin. Season and roast for 25 minutes, stirring halfway. Add the pecans to the tin for the final 6 minutes of the cooking time.
2. Meanwhile, heat the remaining olive oil in a small pan over a low heat and very gently fry the red onion until softened, about 4-5 minutes. Tip in the olives and balsamic dressing, warming through, then season and set aside.
3. When the sweet potatoes are done, take out of the oven and stir through the quinoa to combine. Transfer to a large serving plate with the spinach, then roughly chop the pecans and scatter over. Spoon over the red onion, olive and balsamic dressing and top with the goats’ cheese, a grinding of black pepper and a squeeze of lemon juice.