TUNA, AVOCADO & ROASTED SWEET POTATO SALAD

Serves 4

Ingredients:

• 2 cups rocket

• 1 large sweet potato, diced

• 2 large red capsicums, cut into strips

• 2 tablespoons extra virgin olive oil

• 400g canned chickpeas, drained and rinsed

• 425g canned tuna, in oil, drained

• 1/2 red onion, finely diced

• 1 large avocado, sliced

• 1/2 cup pine nuts, toasted

• 100g 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 flakes

• 1 teaspoon cracked black pepper

Method:

1. Preheat the oven to 200°C. On a lined baking tray, lay out the sweet potato and red capsicum. Drizzle with olive oil, season well and toss together. Roast for 25 minutes. Remove and let cool.

2. For the dressing: Combine all ingredients and adjust to your taste preference. Season well.

3. To assemble: To a large bowl, add the rocket, sweet potato, red capsicum, chickpeas, tuna, red onion, avocado, pine nuts and feta cheese.

4. Drizzle over the dressing until just coated, Toss together.