Coriander, Sweet Potato & Egg Salad

Serves: 2-3

Prep time: 15 mins

Cook time: 45 mins

Ingredients:

• 2 medium sweet potatoes, peeled and cut into cubes
• 1 tbsp extra virgin olive oil
• Sea salt and cracked black pepper
• 3 eggs
• 1 cup cherry tomatoes, halved
• 2 cups kale or baby spinach, roughly chopped
• ½ cup fresh coriander leaves, roughly chopped
• For the coriander dressing
• 1 cup fresh coriander leaves
• 1 small garlic clove
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• ½ tsp honey or maple syrup
• Sea salt and pepper, to taste

Method:

• Preheat oven to 200°C and line a tray with baking paper. Toss sweet potato cubes with olive oil, salt, and pepper.
• Roast for 25–30 minutes until golden and tender.
• Meanwhile, boil the eggs for 7–8 minutes until medium-firm, then peel and quarter.
• Blend all dressing ingredients until smooth.
• In a large bowl, combine roasted sweet potato, cherry tomatoes, kale or spinach, and coriander leaves. Add eggs and gently toss with the coriander dressing.