This gluten-free salad is the perfect side to grilled white fish fillets or salmon.
- Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
- Place sweet potato on prepared tray. Drizzle with 1/2 the coconut oil. Season with salt and pepper. Toss to coat.
- Roast for 20 minutes, turning halfway, or until almost tender. Add broccoli. Roast for 5 minutes. Add beans. Drizzle with remaining coconut oil. Toss to combine. Cook for 10 minutes or until vegetables are just tender. Set aside for 5 minutes to cool slightly.
- Transfer vegetables to a large bowl. Add nuts, mint, parsley and spinach. Drizzle with lemon juice. Toss gently to combine. Serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set