Serves 6

Ingredients:

2 Small sweet potatoes

6 Cups baby rocket

1 Small red onion, thinly sliced

1 Medium cucumber, thinly sliced

2 70g Edgell tinned black beans & charred corn with lime & herbs

1 Teaspoon each pumpkin seeds, sunflower seeds, hemp seeds, flax seeds, dried goji berries, dried cranberries, dried blueberries

1 Small handful fresh parsley

Dressing:

1/2 cup Garlic dip

1/2 cup Tahini

2 Tablespoons, Maple syrup

Salt & pepper, to taste

Method:

To make the dressing, combined the garlic dip, tahini, maple syrup & salt & pepper in a small bowl & mix well. You may need to add a little water if dressing is too thick.

Cover & chill in the fidge until needed.

To make the salad, preheat oven to 200c.

Chop sweet potatoes into 3-4cm chunks, toss in olive oil, pepper & salt.

Bake for 15-20 minutes or until fork tender. Set aside to cool.

Add remaining salad ingredients to a large salad bowl.

Add cooled sweet potato & toss well.

When ready to serve, pour over dressing & toss to combine.

Serve with grilled chicken, or on its own for a hearty lunch.

Enjoy!