Crunchy mixed sprout salad with agave nuts

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.

Recipe «Crunchy mixed sprout salad with agave nuts» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 800g sweet potato, peeled, cut into 2cm pieces, 40g raw cashews, 40g hazelnuts, skins removed, 1 tbsp agave nectar, 150g sugar snap peas , 150g snow peas, 2 x 125g pkts mixed sprouts, 60g creamy feta, crumbled , 1 tbsp lemon juice.

Ingredients:

• 800g sweet potato, peeled, cut into 2cm pieces 
• 40g raw cashews 
• 40g hazelnuts, skins removed 
• 1 tbsp agave nectar 
• 150g sugar snap peas 
• 150g snow peas 
• 2 x 125g pkts mixed sprouts 
• 60g creamy feta, crumbled 
• 1 tbsp lemon juice 

Instructions

1. 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.
2. 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.
3. 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.