What's your favourite salad? That was an easy question for Peter, "I love roasted sweet potato and I love roasted capsicums" So here is Peter's baby spinach and sweet potato salad with roasted capsiums to share and enjoy. "It's a combination that you could eat almost everyday", says Peter.
Peel then cut the sweet potato into 2cm cubes, coat them in olive oil and bake in the oven at 180*C for 30-40 minutes until golden brown. Then cut the capsicum into 2cm strips and brush with a little olive oil and roast or grill for about 5-6 minutes per side. (until char grilled)
Crush and lightly toast the almonds and then prepare the dressing by whisking all the ingredients together in a jar.
Once the vegetables are roasted, assemble the salad on top of a healthy 'bed' of baby spinach leaves top with the sweet potato, roasted capscium and a generous drizzle of the homemade dressing.