Serves
4
Prep Time
15 minutes
Cooking Time
20 minutes
Ingredients
- 1 tablespoon olive oil
- 500 grams sweet potato, peeled and cut into 1cm rounds
- 3 cups baby spinach leaves
- 400 grams can Edgell Red Kidney Beans, drained
- 1 small red onion, thinly sliced
- 2 tablespoons smoked almonds, roughly chopped
- Crumbled fetta, for sprinkling
- Pre prepared commercial salad dressing of choice, for drizzling
Method
STEP 1Drizzle oil on sweet potato and toss to coat. Spread in a single layer on a baking paper lined tray. Cook in a preheated oven at 200°C for 20 minutes or until golden and cooked through.
STEP 2
To assemble salad, spread spinach leaves on base of serving platter. Top with Edgell Red Kidney Beans, sweet potato, onion, almonds and fetta. Drizzle with dressing of choice and serve.
Tips
Add Edgell Red Kidney beans to baking tray of sweet potato, 5 minutes before the end of cook time for an even ‘warmer’ salad.