TOASTED PINE NUT & SWEET POTATO SALAD

[KATE’S KITCHEN]

3 SWEET POTATOES [peeled & sliced]

4 ROMA TOMATOES [halved]

OLIVE OIL

SEA SALT

CRACKED BLACK PEPPER

½ CUP PINE NUTS

150g BABY SPINACH LEAVES

1 AVOCADO [sliced]

DRESSING

3 TABLESPOONS HONEY

2 TABLESPOONS RED WINE VINEGAR

1 TABLESPOON OLIVE OIL

PREHEAT OVEN TO 200C. PLACE THE SWEET POTATO & TOMATO IN A BAKING DISH LINED WITH BAKING PAPER & TOSS WITH A LITTLE OLIVE OIL, SALT & PEPPER. BAKE FOR 25 MINUTES OR UNTIL THE POTATO IS GOLDEN & SOFT. SPRINKLE OVER THE PINE NUTS & BAKE FOR A FURTHER 2 MINUTES OR UNTIL THE PINE NUTS ARE GOLDEN.

DRESSING: WHISK TOGETHER THE HONEY, VINEGAR & OIL.

PLACE THE SPINACH LEAVES & AVOCADO ON PLATES & TOP WITH SWEET POTATO, TOMATOES & PINE NUTS. POUR OVER THE DRESSING & SERVE.