Get a big hit of nutrients as well as a variety of colour and texture with the tasty trio of mixed sprouts, nuts and sweet potato.
- Preheat oven to 200C/180C fan forced. Line a large and small baking tray with baking paper. Place the sweet potato in a single layer on the large tray. Spray with oil. Roast for 25-30 minutes or until golden. Set aside to cool.
- Meanwhile, combine the cashews, hazelnuts and 2 teaspoons of the agave nectar in a small bowl. Place on the small tray. Roast for 8-10 minutes or until golden and caramelised. Set aside to cool.
- Cook sugar snap peas and snow peas in a saucepan of boiling water. Drain and refresh under cold running water. Drain well. Combine sweet potato, sugar snap peas, snow peas, sprouts and feta in a large bowl. Combine lemon juice and remaining agave nectar in a bowl. Add to the salad and toss to combine. Sprinkle with roasted nuts.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set