Brussel, Pear & Sweet Potato Salad

(Serves 4)

500g Brussels

2 pears

1 large sweet potato

Fresh Rosemary

200g Rocket

150g Goat cheese or vegan feta

½ cup toasted almonds

1 chicken breast (optional)

Dressing

3 tbsp. Olive oil

3 tbsp. Apple cider vinegar

2 tsp. Honey or maple syrup

2 tsp. Whole grain mustard

Salt & pepper

1. Preheat oven to 200C.

2. Cut Brussels in half, sweet pot into bite sized pieces and pear into about 8-12 wedges.

3. Coat in olive oil, salt and pepper as chopped rosemary. Roast for 30-40 minutes or until Brussels are lightly charred and pear & sweet potato is soft & caramelised.

4. Meanwhile, whisk the dressing together and roast and chop the almonds. If using chicken for added protein, bash to flatten it out and season with salt and pepper and then fry in a pan with olive oil, whole, bruised garlic cloves and rosemary.

5. Place rocket into each plate, put roasted veg (& sliced chicken) on top, then drizzle over the dressing.

6. Finally, crumble over dollops of soft goat cheese and the chopped roasted almonds. Enjoy!

This recipe is inspired by one I have been making for years from Lorna Jane’s cookbook, ‘Nourish’.