Superfood salad
- 500g low GI potatoes (such as sweet potatoes), cut into small 2cm cubes
- 2 bunches of asparagus
- 8 eggs, hard-boiled, sliced in half
- 1 avocado, peeled, sliced
- 120g baby spinach, rinsed
- 2 tablespoons extra virgin olive oil
- Sea salt
- 80ml extra virgin olive oil
- 4 tablespoons mint, finely chopped
- 4 tablespoons basil, finely chopped
- 15g capers, rinsed, drained, finely chopped
Preheat the oven to 220 °C conventional oven (200°C fan-forced, 430° Fahrenheit or Gas 8). Line a baking tray with non-stick baking paper.
Place the sweet potato in the prepared baking dish. Drizzle over 2 tablespoons of extra virgin olive oil, season with salt and toss to combine. Bake for 15 minutes. Add the asparagus and bake for a further 5 minutes or until the vegetables are tender and golden. Set aside to cool slightly before assembling the salad.
To make the herb dressing, place 80ml extra virgin olive oil in a small jar. Add the chopped mint, chopped basil and capers. Place the lid on the jar and shake to combine.
Place the cooled sweet potato and asparagus in a large mixing bowl. Add the eggs, avocado and baby spinach. Pour the herb dressing over the salad ingredients. Toss to combine. Divide among serving bowls – buon appetito!
