Ingredients:

1 sweet potato, diced into small pieces

400g mix of cooked beans eg. red kidney, chick-peas, lentils

2 handfuls baby spinach leaves

¼ cup slivered almonds

1 bunch asparagus, cut lengthwise

1 tblsp flax-seed oil

 

Method:

Stir-fry sweet potato in wok with a dash of olive oil until cooked well

(or BBQ or grill the sweet potato)

Take from off the heat and add slivered almonds to the mix

Cool down whilst preparing the rest of the salad

Combine all ingredients and mix well

Chill before serving

 

Serves 3-4 people

Recipe and Photo © Leigh-Chantelle 2008