Roasted sweet potato salad

When the warmer weather hits there is no better reason to drag out the BBQ and enjoy a good Aussie summer backyard barbie. And what better accompaniment to the BBQ than a fresh, green salad. This salad has a nutty flavour with the addition of walnuts and sunflower kernels, you can add any nuts you like. You could also replace the sweet potato with roasted pumpkin. Easy, delicious and super healthy!

Ingredients:

2 sweet potato, peeled and diced

150g baby spinach leaves

100g rocket

2 tbs walnuts

2 tbs sunflower kernels

2 tbs fresh lemon juice

1 tbs extra virgin olive oil

1 garlic clove, crushed

1 tsp honey

Sea salt and pepper

Preheat oven to 180°C. Place the diced sweet potato on a baking tray, drizzle with lashings of olive oil and freshly ground sea salt and pepper. Roast for approx 40 minutes or until lightly browned and softened. You could also roast the sweet potato under your BBQ hood.

On another baking tray spread the walnuts and sunflower kernels, bake 6-7 minutes and set aside to cool.

Combine lemon juice, oil, garlic and honey well. Set aside.

Once the sweet potato is roasted, combine with baby spinach and rocket in a large serving bowl. Remove the garlic from the dressing and drizzle dressing over the salad. Sprinkle the nuts on top and serve.