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Autumn Salad Bowl

Make the most of our beautiful Autumn ingredients with this power packed salad.  Perfect just as it is or place it in the centre of the table to be enjoyed with beef, lamb or chicken.  A great salad to bring along to a bbq or dinner with friends.

AUTUMN SALAD BOWL

INGREDIENTS

2 cups cooked wild rice

2 large sweet potatoes, peeled and cut into small dice

1 tablespoon olive oil

1 teaspoon chili powder

salt and pepper to taste

3 cups rocket

½ cup organic mung beans

½ cup cashew pieces or walnuts

For the dressing

¼ cup freshly squeezed lemon juice (about 2 lemons - more to taste)

zest of the lemons

⅓ cup good quality olive oil

2 teaspoons honey

2 cloves garlic

¼ teaspoon salt

METHOD

1.       Cook the wild rice according to package directions. Meanwhile, make the dressing by adding all ingredients to a screw top jar and giving a good shake. When the rice is done, toss it with a little bit of the dressing and refrigerate. Let it rest for a little while so it takes on the flavours of the dressing.

2.      Preheat the oven to 200 degrees. Place the sweet potato pieces directly on a baking sheet. Drizzle with the oil and sprinkle with the chili powder, salt, and pepper. Stir directly on the pan to get everything mixed. Roast for 20-25 minutes, stirring every so often to keep from burning. When the sweet potatoes are golden brown on the outside, remove from the oven and set aside.

3.       Toss the rocket, wild rice, sweet potatoes, cashews or walnuts, and the remaining dressing together. Serve warm or cold on a beautiful Autumn day.