Taking a look back into the depths of my photo archives, I was shocked to see that this tasty little dish had not found its way onto the blog. For if I remember correctly, it was rather delicious – and a perfect lighter meal when the warmer weather hits.
Sweet potato, drizzled with olive oil and sprinkled with ground cumin and coriander. Roasted for 40 minutes at 200C. .
Combined with a cup of cooked quinoa, baby spinach, steamed broccoli florets and cherry tomatoes.
Piled high, and finished with a sprinkle of slivered almonds and dressed with this gorgeous spiced beetroot finishing vinegar. The perfect sweet / sour combination to pull the whole dish together.
Definitely a salad that I see us making more often now that Spring has arrived!
What about you? Discovered any delicious salad combinations recently?