Roasted sweet potato and fig salad

This delicious recipe will help you rise to the March solution!

Cut 2 sweet potatoes into wedges (don’t peel), drizzle with olive oil and roast in moderate to hot oven until tender. Remove and cool slightly.

In a bowl mix together 2 handfuls of rocket, 1 handful of baby spinach, ½ red onion finely chopped, 4 quartered ripe figs, 1 diced red chili and 100 g crumbled feta.

Gently fold through the sweet potato.
Drizzle with olive oil and balsamic vinegar.

Chopped coriander on top gives a lovely finish!