Serves: 6 (as a side) | Cook Time 20 mins
> 2 medium Spencer Ranch sweet potatoes
> 1 avocado
> 100g snow peas
> 2 spring onions finely sliced
> Handful of coriander leaves
> 5 semi dried tomatoes chopped
> 1 x 100g packet of rocket
> 2 teaspoons Moroccan spice rub
> Parmesan or feta to serve
> Handful of alfalfa sprouts - optional
> 1 cup cooked and chilled quinoa - optional
> Juice of 2 Spencer Ranch limes
> 1/4 cup finely chopped coriander leaves & roots
> 1 tablespoon olive oil
> 2 teaspoons honey
> 1/2 teaspoon Moroccan spice mix
Peel and slice the sweet potatoes into discs.
In a large bowl, toss the sweet potato slices with olive oil and Moroccan seasoning.
Place the sweet potato pieces on a grill over medium heat.
Cook until tender, approx. 8-10 minutes on each side.
Remove and cool to room temperature.
To make dressing put all ingredients in a small bowl and whisk together.
In a large salad bowl toss together all ingredients except the cheese of choice.
To serve: Finish by drizzling over the dressing and topping with cheese.