Sweet Potato, Fennel and Coriander Salad

This is a substantial salad that works well with anything. The lime and coriander cut through the creaminess of the avocado and the sweetness of the potato to give a clean and light finish.

2 large sweet potato (orange or red or combination), cut into wedges

1 fennel, finely sliced (use a mandolin if you have one)

bunch of coriander, leaves only

1 avocado, cubed or sliced

2 handfuls of rocket

dressing

juice of ½ a lime

¼ cup olive oil

1 tbspn white balsamic vinegar

1 tspn Dijon mustard

1 tspn maple syrup

pinch of sea salt

Preheat the oven to 190 degrees. Toss the sweet potato in 2 tbspns of olive oil, season and roast for about 45 minutes or until golden, turning at least once.

Place rocket, coriander, fennel, avocado and sweet potato in a large dish. Mix together dressing ingredients. Pour over and toss to combine.