A wonderful and refreshing veggie option.
Mix all dressing ingredients together and let sit for 30 minutes.
Boil or steam sweet potatoes until tender, let cool and then cut into 2.5cm cubes.
Blanch asparagus for 3 minutes, refresh in cold water and cut in half.
Wash watercress and cut bunch in half.
Cut red capsicum into strips and dice finely.
Combine sweet potatoes, cucumber, asparagus and watercress.
Place on plates, drizzle with dressing and garnish with pine nuts, capsicum and fresh herbs.
Recipe extracted from Lifestyle - Hopewood's recipe for wellbeing
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