Ingredients:
- 1 cup diced sweet potato
- 1 cup diced pumpkin
- 1 bunch of asparagus
- 1 cup snow peas
- 1 cup sugar snap peas
- 1 cup capsicum diced
- 1 shallot sliced
- 2 garlic cloves crushed
- 1 cup rocket
- 1/4 cup mung bean sprouts
- 2 tablespoon olive oil
Method:
-
Peel and dice sweet potato and pumpkin. Place on oven tray with baking paper and salt, pepper and 1 tablespoon of oil and put into a 200
degree celsius oven.
-
Cut asparagus spears into four pieces, dice capsicum, shallots and crush garlic. In a pan put remaining oil and stir fry garlic, shallots,
capsicum and asparagus spears until asparagus is tender.
- Slice snow peas and sugar snap peas in half.
-
Once everything is ready, place sweet potato, pumpkin, asparagus stir fry, snow peas, sugar snap peas, mung bean sprouts and rocket in a
large salad bowl and toss.
It can be served as is or with a large spoonful of hummus.
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