Tuesday, July 27, 2010

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

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.

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