Feeds 4
2 avocados
1/2 lemon
4 eggs
140g mixed leaf salad
40g mixed seeds
2 sweet potatoes
30ml olive oil
20g honey
20g walnuts
120g diced Roquefort
For the salad dressing:
1 tbsp Dijon mustard
30ml apple cider vinegar
60ml olive oil
20g honey
Sea salt and cracked pepper
Whisk together olive oil, vinegar, honey and mustard. Keep aside for later.
Cut your avocado in half and coat with lemon to prevent browning.
Boil your eggs in water for 7 to 8 minutes
Peel the sweet potatoes, slice them and place into an oven dish with olive oil, honey & season to taste.
Roast in the oven for 20 minutes at 170°C. Add in the walnuts for 10 minutes.
Dress your plates with a bed of mixed salad leaves, some slices of roasted sweet potatoes, sliced avocado, some seeds and the diced Roquefort. Drizzle some of your salad dressing inbetween each element.
Finish with the remaining salad dressing and a couple of walnuts.
