All Seasons Salad
Serves 4
Ingredients
3 large sweet potato
3 small beetroot
1 cup green peas
1/2 cup edamame beans
1 handful mint
1/4 cup almonds
3 tbsp olive oil
4 tbsp vinegar of your choice (balsamic or apple cider)
1 avo (optional)
Method
Pre heat oven to 200 degrees C. Chop up the sweet potato and beetroot and place on a lined oven tray with a drizzle of olive oil. Bake for 20 minutes or until vegetables are soft. When vegetables are nearly done, heat a pan with some olive oil and place the edamame and peas in, once they’ve started to defrost add in the almonds. Keep stirring and cook until all defrosted and warm, if peas are catching, add a little water or oil. Remove vegetables from oven. Roughly chop up the mint, chop avo and set aside. Once the peas are done remove from the heat. Start scooping oven veggies into a serving bowl, add green veggies and almonds, and stir to combine. Add the mint and avo and mix through again. Drizzle with remaining olive oil and vinegar.