CHOPPED FRUIT ’N NUT SALAD

“Everyone will love this salad – there’s texture, almost every colour, and almost zero effort. Feel free to replace the sweet potato with any other leftover vegetables.”

Serves 2

EASY

Preparation: 10 minutes Cooking: 15 minutes

Woolworths Kara orange sweet potatoes 200 g, peeled and cut into chunks olive oil 2T honey 2T

Woolworths chermoula spice blend 1T Woolworths golden medley mixed grains 200 g blueberries 100 g, halved cherry tomatoes 80 g, halved mixed sprouts 40 g pistachios 40 g, roughly chopped

For the dressing, whisk: wholegrain mustard 1t honey 1T olive oil 4T white wine vinegar 4T orange 1, zested and juiced

1 Preheat the oven to 200°C. Rub the sweet potato with the olive oil, honey and chermoula. 2 Roast for 25 minutes, or until golden brown and cooked through. Arrange the remaining ingredients separately in a bento box, or combine with the dressing. Serve immediately. HEALTH-CONSCIOUS, DAIRY-FREE, MEAT-FREE

WINE: Woolworths Passion

Fruit Sauvignon Blanc