Greens and Beans Salad



Preheat the oven to 200°C/400°F/Gas 6.


Spread the sweet potato cubes over a baking tray, drizzle with olive oil and season with salt and paprika. Roast in the oven for around 20 minutes, until cooked through.


In the meantime, remove the woody ends from the asparagus and cut the stems into thirds.


Cut the broccoli in half. Steam or boil the broccoli for 5 minutes and the asparagus for 3-4 minutes, until slightly soft but still with some bite.


Slice large spinach leaves and cut the avocado into cubes.


Put everything into a bowl: cooked sweet potato, cooked greens, raw sugar snap peas, spinach, avocado, chickpeas and beans. Add the pesto and toss to coat.


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