3 sweet potatoes, peeled, sliced lengthwise
4 roma tomatoes, halved
Olive oil
Sea salt and cracked black pepper
1/2 cup pine nuts
150g (5oz) baby spinach leaves
1 avocado, sliced
3 sweet potatoes, peeled, sliced lengthwise
4 roma tomatoes, halved
Olive oil
Sea salt and cracked black pepper
1/2 cup pine nuts
150g (5oz) baby spinach leaves
1 avocado, sliced
Dressing
3tbsp honey
2tbsp red wine vinegar
1tbsp olive oil
Preheat the oven to 200C (390F). Place the sweet potato and tomatoes in a baking dish lined with baking paper and toss with a little olive oil, salt and pepper. Bake for 25 minutes or until the potato is golden and soft. Sprinkle over the pine nuts and bake for a further 2 minutes or until the pine nuts are golden. To make the dressing, whisk together the honey, vinegar and oil. To serve, place the spinach leaves and avocado on plates and top with the sweet potato, tomatoes and pine nuts. Pour over the dressing and serve.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies