July 10, 2018

Serves 2-3

Two large size sweet potato’s

1 red onion

3 hands full of baby spinach

1 red capsicum

1 green capsicum

  • Peel and slice sweet potatoes into finger size pieces. Brush with coconut oil and sprinkle with oregano herbs. Place into oven pre-heated at 180 degrees until crisp/golden colour (approx. ten minutes). Add to bowl.
  • Slice the red onion and add to bowl.
  • Slice both capsicum and add to bowl.
  • Add baby spinach and mix all ingredients together around in bowl in a tossing movement until all is blended well.

Notes:

  • If you are wanting a salad dressing to try with this, Italian dressing is a good match.
  • Add a pinch of salt when mixing together.
  • Can be used as a snack or even as a side dish with your meat.
  • Add other salads; cucumber, carrot, avocado etc.