Toasted Pine Nut and Sweet Potato Salad
Serves 4

3 sweet potatoes, peeled and sliced lengthwise
4 Roma tomatoes, halved
Olive oil
Sea salt and cracked black pepper
1/2 cup pine nuts
150 g (5 oz) baby spinach leaves
1 avocado, sliced

Dressing
3 Tbsp honey
2 tbsp red wine vinegar
1 Tbsp olive oil

Preheat the oven to 200°C (390°F). Place the sweet potato and tomatoes in a baking dish lined with baking paper and toss with a little olive oil, salt and pepper. Bake for 25 minutes or until the potato is golden and soft. Sprinkle over the pine nuts and bake for a further 2 minutes or until the pine nuts are golden. To make the dressing, whisk together the honey, vinegar and oil. To serve, place the spinach leaves and avocado on plates and top with the sweet potato, tomatoes and pine nuts. Pour over the dressing and serve.