For the salad

• 2 large sweet potatoes (or two small), diced into small cubes (about 6 cups)
• 1 tsp fennel seeds
• ½ tsp salt & pepper
• 2 tbsp olive oil
• 1 cup quinoa
• ⅓ cup pepitas
• 2 tbsp Chicken Bone Broth Lemon Paprika
• 100g goat cheese
• 1 punnet cherry tomatoes 
• 5 x 90g tins of tuna (good quality)
• 1 cup cucumber, diced
• 2 cups baby spinach
• 1 tbsp fresh dill
• 1 cup pink pickled onions

For the dressing

• 1 cup Greek yoghurt
• ¼ cup olive oil
• 1 lemon, juice
• 1 tsp dill
• 1 tbsp baby capers
• 2 tsp smoked paprika
• Pinch of salt & pepper