This nutritious salad is low in saturated fat and salt, and it is suitable for vegetarians and vegans, coeliacs and those with an allergy to dairy or eggs! The salad is a great accompaniment for dinner or as a stand alone light lunch.
Sweet Potato 230 g (1 medium unit)
Asparagus 80 g (10 spears)
Olive Oil 5 ml (1 tsp)
Mixed Leaves 50 g
Cherry Tomatoes 150 g (10 units)
Chickpeas (drained) 115 g (1/2 tin)
Hazelnuts 50 g
Juice of a Lemon 10 ml (1 tbsp)
1. Preheat the oven to 200C
2. Wash the sweet potato and cut into wedges and place on a baking tray. Wash the asparagus and place on the baking tray. Drizzle with oil and season with pepper. Cook the asparagus for 15 minutes and sweet potato for 20, turning halfway through.
3. Arrange the mixed leaves on a plate and loosely mix in the tomatoes and chickpeas.
4. Chop the hazelnuts roughly and add to the bowl.
5.Layer the potato and asparagus over the top, and finally drizzle lemon juice over the salad and serve.
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