1kg (2.2 lb) sweet potato, coarsely chopped into 3-4cm (1-11/2 in) pieces
2 tbsp olive oil
sea salt
4 cups rocket leaves (arugula)
½ bottle Marion’s Kitchen Vietnamese Style Tangy Dressing
1 red onion, thinly sliced
2/3 cup fresh mint leaves, torn
¼ cup chopped roasted peanuts
There are no reviews yet. Be the first one to write one.