It’s summer and yes, that means lots of us are more conscious of our diets, wanting to look our best for big events like weddings and beach holidays.
I always find it much easier to eat well at this time of year – the sunshine and better quality of produce make the healthy option so much more appealing.
That said, salads need to be carefully balanced to remain filling and not leave you feeling deprived. This blend of protein is packed with flavour and good fats, ensuring just that!
1 pkg baby salad
1 sweet potato
1/2 tsp smoked paprika
1tblsp olive oil
30g toasted peanuts
30g toasted pine nuts
40g fresh ginger
2 birds eye chilli’s
50ml olive oil
Seasoning to taste
Preheat oven to 200c
Cut the sweet potato into small cubes, place into a bowl and drizzle with the olive oil, add the paprika and a sprinkle sea salt.
Oven roast until golden and crisp (approximately 20 minutes), meanwhile, make the dressing…
Finely chop the chilli and ginger and put into a bowl. Add the toasted nuts, the lime juice and mix with the extra olive oil. Once the potato is cooked cool and layer with the dressing and spinach leaves and serve.