Sweet potato, baby spinach and pine nut salad
- 2 sweet potatoes, peeled and sliced lengthways
- 60ml (¼ cup) olive oil
- salt and freshly ground black pepper, to taste
- 60ml (¼ cup) pine nuts
- 200g baby spinach
- 60ml (¼ cup) honey
- 30ml (2 tbsp) lemon juice
- 45ml (3 tbsp) olive oil
Preheat the oven to 200°C.
Place the sweet potatoes on a baking tray lined with baking paper. Pour over the oil and season. Bake until soft and golden, about 1 hour.
Sprinkle the pine nuts over the sweet potatoes and continue to bake until the nuts are golden, about a further 2 minutes.
Arrange the sweet potatoes and pine nuts with the spinach on serving plates.
Whisk together all the dressing ingredients, pour over the salad and serve immediately.