Ingredients

Method

• 200 g Woolworths Kara sweet potatoes, peeled and cut into chunks
• 2 T olive oil
• 2 T honey
• 1 T Woolworths chermoula spice blend
• 200 g Woolworths golden medley mixed grains
• 100 g blueberries, halved
• 80 g cherry tomatoes, halved
• 50 g mixed sprouts
• 40 g pistachios, roughly chopped
for the dressing, whisk:
• 1 t wholegrain mustard
• 1 T honey
• 4 T olive oil
• 4 T white wine vinegar
• 1 orange, zested and juiced

Method

Ingredients

1. Preheat the oven to 200°C. Rub the sweet potato with the olive oil, honey and chermoula.

2. Roast for 25 minutes, or until golden brown and cooked through. Arrange the remaining ingredients separately in a bento box, or combine with the dressing. Serve immediately.

Find more salad recipes here. 

Photographer: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Emma Nkunzana