Recipe of the Month

Roast sweet potato, green beans and avocado salad - with honey soy dressing & toasted almonds

Ingredients
2 large sweet potato, peeled, cut into 2.5cm cubes
1 tablespoon ground cumin
1 tablespoons olive oil
salt and freshly-ground black pepper
200g green beans, topped
100g baby English spinach leaves
2 avocados, cut into 2.5cm cubes (or replace with roast eggplant for a lower fat alternative)Sprinkle of flaked almonds or chopped macadamias, toasted

Dressing
1 tablespoon honey
2 tablespoons soy sauce
¼ cup olive oil or OptOmega

Method
Preheat the oven to 200°C. Line baking tray with non-stick baking paper. Place the sweet potato, cumin and olive oil on the tray and toss to coat. Roast sweet potato in preheated oven for 20-25 minutes, tossing occasionally, until cooked through and coloured on the edges. Place in a large serving bowl.

Meanwhile, bring a medium saucepan of water to the boil over high heat. Blanch the beans for 2-3 minutes or until bright green in colour. Drain and refresh in iced water. Place in the serving bowl. Add the spinach, avocado, almonds or macadamias and dressing to the serving bowl and toss to combine.