Ingredients:
- shaved Parmesan, for topping
- 1 lime, zest and juice
- 10 cherry tomatoes, cut into quarters
- 2 tbsp olive oil
- 1 ripe avocado
- 1 tsp salt
- 1 large sweet potato, cut into small cubes
- 1/2 tsp pepper
- 60 g baby leaf salad
Method:
- Toss potato cubes with some olive oil and 1/2 TSP salt and place in a baking tray.
- Bake in a preheated oven at 180 C until they are soft, for about 25 minutes.
- Cut one avocado half into pieces and mash another half. Transfer both to a bowl and add in cherry tomatoes along with cashews, and lime juice and zest.
- Drizzle with some oil and season with pepper and salt, to taste.
- Once potatoes are done, take them out from oven and allow to cool. Then transfer to a bowl with remaining ingredients.
- Toss well and serve.
