Sweet Potato Pear and Macadamia Salad

Ingredients (serves one)

100g sweet potato cubed into small pieces
100g chicken
1 teaspoon honey
1 teaspoon vegetable oil
Olive Oil Spray
1/2 red onion
10g Macadamia Nuts halved
25g pear juice *from the can)
Ground nutmeg
Ground Cinnamon
Handful baby spinach
1 medium pear (canned) (sliced)

Method

1. Preheat oven to 180C. Place the sweet potato in a baking dish. Drizzle with the honey, oil and
a little boiling water. Toss to coat. Roast, tossing occasionally, for 25 minutes or until tender,
adding the onion in the last 5 minutes.

2. Meanwhile, spray a frying pan lightly with oil and heat over medium heat. Add the macadamias
and toast, tossing occasionally, for 2-3 minutes or until fragrant and light golden. Set
aside to cool.

3. Combine the juice, nutmeg and cinnamon in a small bowl.

4. Place the sweet potato, onion, macadamia, spinach leaves and pear in a large bowl. Season
with salt and pepper.

5. Drizzle with the dressing and toss gently to combine.