Honeyed Sweet Potato, Almond & Sprout Salad

Please don’t be put off by the fact that there are brussels sprouts in this – they have been given a bad wrap over the years – they are actually delish!! My nine year old downed this before quizzing me at the end about “those green things mummy”. Give it a go this week at your place.
1kg sweet potato, peeled, cut into 1cm-thick slices
1 teaspoon ground cumin
1 1/2 tablespoons honey
1 1/2 tablespoons apple cider vinegar
60ml (1/4 cup) orange juice
1 teaspoon olive oil
3 garlic cloves, thinly sliced
300g brussels sprouts, thinly sliced
1/2 small red cabbage, trimmed, shredded
1 tablespoon chopped fresh continental parsley
2 tablespoons flaked almonds, lightly toasted
60g Persian feta, crumbled (optionally use a dairy free version like Bio Cheese ‘cheddar’ Block and cut into chunks or omit all together)
Step 1
Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place potato in a single layer on tray. Spray with olive oil (they had the spray bottles that The Raw Blend Kitchen used at her food workshop at Woolies for half price at the moment). Sprinkle with cumin. Roast, turning once, for 30-35 minutes or until tender.
Step 2
Meanwhile, place honey, vinegar and juice in a saucepan over medium heat. Simmer for 3-4 minutes or until reduced by half and slightly syrupy. Set aside to cool slightly.
Step 3
Heat oil in a large wok or non-stick frying pan over high heat. Stir-fry garlic for 30 seconds or until aromatic. Stir-fry brussels sprouts for 1 minute. Add cabbage and stir-fry for 2 minutes or until vegetables are tender crisp. Remove from heat. Stir through parsley.
Step 4
Divide warm sprout salad among plates. Top with sweet potato. Sprinkle with toasted almonds. Crumble over feta (if using) and drizzle with warm honey dressing.
Enjoy xx