- 75g quinoa
- 250g sweet potato
- 1 leek
- 50g watercress
- 1 blood orange
- 1 tbsp cornflour
- 3 eggs
- 1 tbsp Dijon mustard
- 250g cherry vine tomatoes
- 1 tbsp cider vinegar
- Sea salt
- Freshly ground pepper
- 3 tsp olive oil
- Vegetable peeler
- 2 medium pans with lids
- Large baking tray
- 1.
Fill your kettle and boil it. Rinse the quinoa under cold water, then tip into a pan. Peel and finely chop the sweet potato and add to the pan. Cover with boiling water, add a pinch of salt, cover and bring to the boil. Turn the heat down and simmer for 15 mins till the potato and quinoa have softened.
- 2.
Meanwhile, trim, rinse and finely slice the leek. Set aside. Pick and discard any thick stalks from the watercress. Tip it into a bowl. Slice the skin and pith off the blood orange. Cut it into segments and add to the watercress. Set aside.
- 3.
When the potato and quinoa have boiled for 15 mins, add the leek and simmer for 5 mins till the potato is very soft. Drain. Rinse under cold water and drain again. Tip into a bowl. Add 1 tbsp cornflour. Mash together.
- 4.
Crack 1 egg into a small bowl. Add 1 tsp mustard. Beat together with a pinch of salt and pepper. Add to the mash and stir to mix. Set aside to cool a little.
- 5.
Heat your grill to high. Set the cherry tomatoes on a baking tray and slide under the grill. Cook for 8 mins, till bursting and a little charred.
- 6.
Meanwhile, whisk the remaining mustard with 1 tbsp cider vinegar, 2 tsp olive oil and a pinch of salt and pepper. Toss with the watercress and orange. Put a covered pan of water on to boil.
- 7.
When the tomatoes have finished cooking, set them aside. Line the baking tray or grill pan with foil. Brush with 1 tsp oil. Scoop 1 large tbsp out of the sweet potato mixture and pat into a round. Pop on the tray. Repeat with the rest of the mix. You should have 6-8 rounds in total. Grill for 5-8 mins, till browned, use a spatula to turn them over and grill for another 5-8 mins till golden.
- 8.
Meanwhile, the water in the pan should be boiling. When you’re nearly ready to serve, set the heat to medium-low – you only need a few bubbles. Crack 1 egg into a small cup. Slide it into the water. Repeat with the other egg. Cook for 2-3 mins for a runny yolk or 3-4 mins for a set yolk.
- 9.
Arrange the salad and cherry tomatoes on 2 warm plates. Add the sweet potato cakes, top with a poached egg each and serve.
- Tip
Spuds you made earlier
If you have time, cook the quinoa, sweet potato and leek the day before. Mash them, leave to cool and store in the fridge. When you’re ready to cook the sweet potato cakes, just add the cornflour, Dijon and eggs and follow the recipe.