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)