Jess made this salad. It’s yummy and a filling meal all on it’s own!
Ingredients: 3 small sweet potatoes (chopped into bitesize chunks), 2 avocados (peeled & sliced), 12 cherry tomatoes, 1 normal sized can of butterbeans (drained), 4 cloves garlic (crushed), 1 crumbly veg stock cube or 1-2 tsp bullion powder, 10 stems of tenderstem broccoli, 2 pitta breads, various leaves (we used a mixture of rocket, watercress and spinach), balsamic vinegar, olive oil, pepper and salt to taste.
Preheat the oven to 180′C. Place the sweet potato in the oven to roast for 15 mins, then add the cherry tomatoes for another 20 mins or so until the sweet potato is done. Meanwhile, fry the garlic with butterbeans and the stock cube for 10 minutes. Boil some water to steam the tenderstem brocolli for 8 mins or so. Toast the pittas for a minute or so and cut into chunks. Combine the salad leaves with the sweet potatoes, butterbeans, broccoli, bread, avocado and cherry tomatoes. Add a drizzle of balsamic and salt and pepper just before serving and toss through.