Ingredients:
1 medium sweet potato, quartered and sliced
Tiny pinch of salt
1 tblspn olive oil
1 Chinese cabbage, shredded
1 cup plus 1 tblspn pecans, roughly chopped
½ box snow pea sprouts, ends trimmed down
2 tsp cinnamon

Dressing:
2 tblspns olive oil
2 tspns red wine vinegar

Method:
Add the dressing ingredients to a screw top jar and shake vigorously to combine. Toss the sweet potato with the oil and a tiny pinch of salt and bake at 200° until tender and caramelised, approx 15-20 minutes. Remove from the oven and allow to cool. Gently toss the sweet potato with the cabbage, 1 cup of pecans and snow pea sprouts. Sprinkle over the cinnamon and the dressing then gently toss again. Lay the salad on a flat serving dish and sprinkle with the other tablespoon of chopped pecans. 

Serves: 4

Note:  
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