Ingredients

The following ingredients have 4 Servings
  • 1kg / 2 lb sweet potato (, cut into 2cm / 4/5" cubes (Note 1))
  • 2 tbsp olive oil
  • 1/2 tsp salt and pepper
  • 200g/ 7oz baby spinach ((or rocket/arugula))
  • 1/2 red onion (, finely sliced)
  • 3/4 cup sliced almond (, toasted)
  • 90g/ 3oz feta (, crumbled)
  • 3/4 cup dried cranberries
  • 2 cups cooked wild rice (, warm (Note 2))
  • 3 tbsp lemon juice
  • 5 tbsp extra olive oil
  • 1.5 tbsp honey
  • 2 tsp Dijon mustard
  • 1 garlic clove (, small, minced)
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instruction

  • Preheat oven to 200°C / 390°F.
  • Shake Dressing ingredients in a jar.
  • Toss sweet potato with olive oil, salt and pepper, spread onto tray.
  • Roast for 20 minutes, flip, then roast for a further 5 minutes until golden on edges.
  • Place baby spinach, onion and half almonds in a bowl. Drizzle with 2 tbsp Dressing, toss.
  • Drizzle warm rice with 1 tbsp Dressing, toss.
  • Spread spinach on serving platter. Top with rice, then sweet potato and cranberries.
  • Drizzle with remaining Dressing, then top with feta and remaining almonds. Serve!