This vegetarian salad can be served warm, too.
|2||sweet potatoes — large, chopped|
|salt and freshly ground black pepper|
|2 cup||swiss chard — chopped|
|1||butter — to sauté|
|2 tsp||wholegrain mustard|
|lemon — juice only|
Preheat oven to 180°C.
In an oven safe roasting tray, arrange the sweet potato and drizzle with olive oil. Season and roast in the oven until soft.
In a salad bowl, add the cut spinach, or sautéed spinach if you want to serve it warm, roasted sweet potatoes and sprouts.
Serve with mustard mayo.