Tuna, Avocado & Roasted Sweet Potato Salad
Tuna, Avocado & Roasted Sweet Potato Salad
Rate this RecipeIngredients
- 1 sweet potato large, diced
- 2 red capsicums large, cut into strips
- 2 tablespoons extra virgin olive oil
- sea salt & cracked black pepper
- 2 cups rocket leaves
- 400 g canned chickpeas drained & rinsed
- 425 g canned tuna in oil, drained
- 1/2 red onion finely diced
- 1 avocado large, sliced
- 1/2 cup pine nuts toasted
- 100 g feta cheese crumbled
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar or white wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon pure maple syrup
- pinch sea salt
- 1 teaspoon cracked black pepper
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced). Line a tray with baking paper.
- Arrange the sweet potato and red capsicum on the tray. Drizzle with the olive oil, season well and toss together. Roast for 25 minutes. Remove and let cool.
- For the dressing: Combine all the ingredients and adjust to your taste preference.
- To assemble: Place the rocket, sweet potato, red capsicum, chickpeas, tuna, red onion, avocado, pine nuts and feta cheese in a large bowl. Drizzle over the dressing until just coated, then toss together.
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