Finn-Erik Cooks - Salad from Two Hands NYC

Recipe below video

Ruccola salad
Handfull of walnuts
Handfull of dried cranberries
One large sweet potato
2 dl of stock (chicken, beef or vegetable)
1 dl quinoa
​1 block of feta cheese
Whole nutmeg
Smoked sea salt
Pepper
Chili powder
​Olive oil

Bring stock to a boil and cook the quinoa seeds on medium heat for 15-20 minutes. Let all the stock soak into the seeds.

Chop sweet potato into cubes.
​Put in pan and add smoked sea salt, fresh ground pepper, chili powder and olive oil. Massage it well in and roast in super hot oven. I use the grill function and 250 degrees Celius. It takes about 10-15 minutes. You're looking for that slightly burnt feeling.

Roast the walnuts in a pan.​

Plate the salad starting with ruccola. Then spread the quinoa seeds finely all over the salad. Take a fresh, whole nutmeg and grind it over the salad. You should use close to a table spoon for each plate. Add roasted walnuts, sweet potato and cranberries.
​Finish of by drizzling  fine feta cheese on top. Enjoy!