I recently attended a great event with Foodstory in Aberdeen in partnership with Aberdeen University. It was a chilly Sunday evening and to be honest I wasn't very interested in leaving our cosy house, but I'm glad I did. 

The event was a great opportunity to meet more people in Aberdeen that have similar cooking interests, learn more recipes and taste some amazing good food. We made a series of dishes but the salad was by far my favourite. It couldn't be more simple to make and is my new favourite lunch to take when I'm on the go. 

Here's what you'll need for Foodstory's smokey sweet potato, quinoa and black bean salad, served with feta and dill dip and flatbread: 

For the salad: 

  • 150g quinoa 
  • Two sweet potatoes (diced)
  • One can of black beans 
  • 1 tbsp smoked paprika 
  • 1 tbsp chilli flakes 
  • Juice of one lime 
  • Olive oil
  • Salt and pepper  

For the dip: 

  • 1 cup of Greek yogurt
  • 85g feta cheese
  • 1 garlic clove, minced 
  • 1 tbsp lemon juice 
  • 2 tbsp chopped fresh dill 

For the flatbread: 

  • 350g gluten free self-raising flour 
  • 1 tsp baking powder
  • 350g natural yoghurt 

Preheat the oven to 180°C. Start by mixing the sweet potato with a little olive oil, the smoked paprika and a sprinkling of salt and pepper. Place onto a baking tray and roast in the oven for around 20 minutes. 

Next, cook the quinoa as per instructions. Once cooked, add to a large bowl and mix in the black beans, chilli flakes, lime and cooked sweet potato. Dish onto a plate. 

Make the dip by adding all of the ingredients to a food processor and blending until you have a smooth mixture. Season with a little salt and pepper before topping the salad with the dip. 

Finally, make the flatbread by adding all of the ingredients to a bowl and mixing together. Dust a clean work surface with a little flour and tip out the dough. 

Knead for around one minute before separating the mixture into two balls of dough. Flatten with your hand to make a nice round disc. This should be roughly 3mm thick. 

Score the tops of the dough with a knife before placing on a hot griddle pan. Cook on each side for at the most two minutes. 

Serve with the salad and dip and enjoy! 

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