Roasted Sweet Potato and Macadamia Nut Salad

Dressing

Cut sweet potato into half-centimetre slices, brush with oil. Roast in a hot oven 200C, for 20 minutes or until tender and golden.
Place lettuce leaves, spinach leaves, tomatoes and cucumber in a serving bowl.
Combine dressing ingredients and drizzle over salad. Toss gently.
Top with roasted sweet potato and macadamia nuts. Serves 6.

The macadamia nut oil in this salad adds a delicious, light nutty flavour. This oil is also great to use in stiry-fry's ,cakes, muffins or other dessert recipes. Macadamia nut oil can be substituted with olive oil if desired.
For a quick weeknight meal, try adding some steamed asparagus, snowpeas and extra sweet potato to this ssalad. Serve with a wholegrain bread roll.
Eating a small handful of macadamia nuts daily can decrease elevated cholestrol and, in particular, the 'bad' type of cholestrol. This is due, in part, to the high levels of heart-healthy monounsaturated fat, and plant-sterols, which are found in macadamia nuts.

Health & wellbeing