Greens and Beans Salad

Method

1

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

2

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.

3

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

4

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.

5

Slice large spinach leaves and cut the avocado into cubes.

6

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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