1 medium sweet potato steamed and sliced in to rounds
1 ripe avocado
1 small pomelo
2-3 cups mixed salad leaves
1 cup rocket leaves
1/3 cup chopped pecan nuts
1-2 tbsp olive oil
1 tbsp honey
1/2 lime
Salt and pepper
Feta to serve
Dressing
1/4 cup dijon mustard
1/3 cup honey
1 tbsp sesame oil
1/4 cup olive oil
1 lime (1/4 cup)
1 tsp chilli flakes
Salt and pepper to taste
1.Add a dollop of olive oil to a pan, add the sweet potato rounds and fry until slightly brown,
drizzle over the honey, lime and chilli flakes and caramelise even more. Let them cool.
2. Layer the salad leaves, sliced avocado, pomelo slices, sweet potato rounds, crushed pecan
nuts and feta.
3. Mix the dressing and pour generously over the salad
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