• 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


  1. 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.
  2. 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.
  3. Slice snow peas and sugar snap peas in half.  
  4. 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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