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Crunchy mixed sprout salad with agave nuts
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Enjoy a vibrant and nutritious mix of sprouts, nuts, and sweet potato for a delicious burst of flavor and texture.
Ingredients:
  • 800g sweet potato, peeled, cut into 2cm pieces
  • 40g (1/4 cup) raw cashews
  • 40g (1/4 cup) hazelnuts, skins removed
  • 20.00 ml agave nectar (see Notes)
  • 150g sugar snap peas
  • 150g snow peas
  • 2 x 125g pkts mixed sprouts
  • 60g creamy feta, crumbled
  • 21.00 gm lemon juice
Instructions:
  • Preheat your oven to 200C/180C fan forced. Line a large and small baking tray with baking paper. Arrange sweet potato slices in a single layer on the large tray and generously spray with oil. Roast for 25-30 minutes until they turn golden brown. Allow them to cool before proceeding.
  • In a small bowl, mix cashews, hazelnuts, and 2 teaspoons of agave nectar. Spread the mixture on a small tray and roast for 8-10 minutes until golden and caramelized. Allow it to cool before using.
  • Blanch sugar snap peas and snow peas in boiling water, then cool them in cold water. Mix sweet potato, peas, sprouts, and feta in a large bowl. Whisk lemon juice and agave nectar, then pour over the salad and mix. Top with roasted nuts.

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