Try this nutty twist on sweet potato salad. You will love the crunch!
- Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place the sweet potato on the tray and spray with olive oil spray. Roast in oven for 40 minutes or until soft and lightly browned.
- Meanwhile, spread the almonds, walnuts and hazelnuts over another baking tray, keeping the hazelnuts separate from the other nuts. Bake in oven for 6 minutes. Add the sunflower kernels and bake for 2-3 minutes or until lightly toasted. Set aside to cool for 15 minutes.
- Place the hazelnuts in a clean tea towel and rub to remove the skins. Coarsely chop the hazelnuts, almonds and walnuts and place in a bowl with the sunflower kernels.
- Combine the lemon juice, oil, garlic and honey in a small screw-top jar and shake until well combined. Set aside for 15 minutes to develop the flavours. Discard the garlic.
- Combine the sweet potato and spinach in a large serving bowl. Drizzle over the dressing and toss until well combined. Sprinkle over the nut mix and serve with wholegrain bread.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set