Rustic Sweet Potato Salad (serves 4)
1 medium sweet potato, diced
1/2 red onion, diced
2 large handfuls of baby spinach leaves
8 – 10 small heirloom tomatoes, quartered
1 tbsn pesto
1 tsp lemon juice
Place the diced sweet potato into an oven baking tray. Roast on 180 degrees until cooked through. Let cool completely.
In a medium to large sized mixing bowl, place all the ingredients except the lemon juice.
Mix them through evenly so that all ingredients get lightly covered in the pesto.
Add the lemon juice and gently mix through again.
*If you don’t have heirloom tomatoes, then cherry tomatoes would be a good substitute.