2tablespoonsapple cider vinegaror white wine vinegar
1teaspoondijon mustard
1teaspoonpure maple syrup
pinchsea salt
1teaspooncracked 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.
1 sweet potato, 2 red capsicums, 2 tablespoons extra virgin olive oil
For the dressing: Combine all the ingredients and adjust to your taste preference.
2 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon dijon mustard, 1 teaspoon pure maple syrup, 1 teaspoon cracked black pepper
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.
2 cups rocket leaves, 1 sweet potato, 2 red capsicums, 400 g canned chickpeas, 425 g canned tuna, 1/2 red onion, 1 avocado, 1/2 cup pine nuts, 100 g feta cheese
