Ingredients

2 cups cooked quinoa (see below)
2 medium-sized kumara/sweet potatos
Olive oil
Sea salt and freshly ground black pepper

1 cup flatleaf parsley
1 cup mint leaves
1 tsp finely chopped green chilli (less or more if you want)
2 cloves garlic, crushed or finely chopped
1 tsp cumin seeds, toasted and coarsely ground
3 tbsp fresh lime juice
3 tbsp extra virgin olive oil
Sea salt and freshly ground pepper

Method

Wash and chop the kumara into slices about 1cm thick, place on a baking tray, drizzle with a little olive oil and season with sea salt and freshly ground pepper. Roast in an oven preheated to 200C/400F for 25-35 mins or until golden and tender. Remove and set aside.

To make chimichurri, place the flatleaf parsley, mint, chilli, garlic, cumin, lime juice and olive oil into a food processor. (You need a mini-processor for this small amount, or do as I did and finely chop the herbs by hand, then mix in the rest of the ingredients.) Blitz until smooth, season well with salt and pepper.

To cook the quinoa, put 1 cup of water on to boil, then rinse ½ cup quinoa (½ cup raw = 2 cups cooked quinoa) to remove the saponin, a bitter protective coating, and drain. The easiest way to do this is to put the raw grain into a fine mesh sieve and rinse under running water, then set aside to drain while the water boils. Add the rinsed quinoa, cover and simmer gently for 15 mins until the grains become translucent and an unusual outer white ring shows. Remove from the heat and fluff up with a fork.

Combine the quinoa, roast kumara, chimichurri and a few sprigs of extra flatleaf parsley and mix, then turn out into a serving bowl and eat.