Roasted Pepper, Sweet Potato & Spinach Salad with Herby Yogurt Dressing

Roasted Pepper, Sweet Potato & Spinach Salad with Herby Yogurt Dressing

Serves 4

Points per recipe 15

Points per serving 4

Core: Points per recipe 5

1 tbsp olive oil

1 tsp cumin seeds

½ tsp turmeric

500g sweet potatoes, peeled & cut into bite size pieces

2 red peppers, deseeded and cut into bite size pieces

2 yellow peppers, deseeded and cut into bite size pieces

100g low fat natural yogurt

juice of 1 orange

1 tbsp lemon thyme leaves

125g baby spinach leaves

50g pumpkin seeds, toasted

Preheat oven to Gas 6/200ºC/180ºC fan oven.

In a large bowl, mix together the olive oil and spices before adding the sweet potato and peppers.  Miz well to coat them with the oil.

Place the veg in a single layer on a large roasting tray and roast for 18-20 mins until the sweet potato is tender.  Remove from oven and leave to cool slightly.

Make the dressing by whisking the yogurt, orange juice and thyme together.

Gently toss the roasted vegetables with the spinach leaves.

Drizzle over the dressing and sprinkle with pumpkin seeds to serve.