Ingredients
- 300-400 grams sweet potato
- 2/3 cup frozen peas, thawed
- 2 large handfuls baby spinach (about 50 grams)
- 50 grams feta cheese
- 1/3 cup raw walnuts
- 2 tbsp sunflower seeds
- 1 tbsp coconut oil, melted (or extra virgin olive oil)
- 3 tbsp extra virgin olive oil
- 2 tsp wholegrain mustard
- 2 tsp apple cider vinegar
- Salt & pepper to taste
Instructions
-
Preheat oven to 180˚C and line a baking tray with baking paper (or lightly oil to stop sticking).
-
Wash the sweet potatoes, and then cut into large cubes. Spread sweet potato evenly over the tray and pour over coconut oil; move the sweet potato around so it’s evenly coated. Then, pop the tray in the oven and roast until soft (20-30 minutes). When the sweet potato is done, remove and allow to cool to room temperature.
-
Toast up the walnuts and seeds too while the sweet potato is roasting in the oven. Roughly chop the walnuts and then spread these out over another small tray together with the sunflower seeds. Pop them in to the oven for 5-8 minutes until lightly toasted, then remove and set aside.
-
While you’re waiting for everything to cool, make the dressing and prep the rest of the salad ingredients. If you haven’t already, get out your frozen peas and leave to thaw (you can speed up the process by covering with hot water and then draining). Make the dressing by combining all dressing ingredients in a small jar and shake to combine.
-
Plate up your salad by first laying down the baby spinach, then the sweet potato, followed by the peas, feta and finally topping with the nuts and seeds. If you’re serving right away, drizzle over the dressing and season with salt & pepper to taste
Add Comment