Roast Sweet Potato and Baby Spinach Salad

This salad is delicious on its own. But it also makes an easy weekend dinner if you throw in some torn strips of roast chicken. Make sure you keep the chicken carcass to make a soup stock for the following week. Two meals from the one chicken will make your purchase of an organic free range bird great value!

Roast Sweet Potato and Baby Spinach Salad

900g sweet potato, peeled, cubed and roasted

600g pumpkin, peeled, cubed and roasted

120g baby spinach leaves

1 bunch coriander, chopped

100g, toasted pine nuts

Dressing

2 tbsp sweet chilli sauce

2 tsp balsamic vinegar

1. Simply toss together roast sweet potato, pumpkin, spinach, and coriander with dressing.
2. Sprinkle with toasted pinenuts and serve.