Roasted Sweet Potato Salad

1 large sweet potato, peeled and diced

1 tbsp olive oil

3 tbsp fresh lemon juice

1 small clove garlic, minced

½ teasp mild curry powder

Ground black pepper

Pinch of salt

1 tbsp flax seeds/oil

200g baby spinach

 

Method: Preheat oven 180 degrees.  Place sweet potato in a bowl, mix with oil, place on tray and cook for 30 minutes or until pieces are soft but not mushy.

Remove from oven and set aside.

In a large bowl combine the lemon juice, garlic, curry powder, pepper, salt and seeds.

Add sweet potato and spinach and gently mix.

This vegetarian salad is rich in minerals and delicious with a thinly sliced pear added at the end. (serves 2)