Sweet Potato Salad

I came up with this one day while attempting to be much healthier than I normally am. I tend to loathe salads with a passion but I find this one bearable.

It's pretty simple, low-maintenance and quite yummy.

Serves 1.

Ingredients:

• 1 medium or large sweet potato (depends on how hungry you are)
• 50g baby spinach leaves, washed and spun dry
• 1 tablespoon pine nuts
• 1/2 tablespoon sesame seeds
• 20g mozzarella, cubed
• 1 tablespoon chopped dried cranberries
• Balsamic vinegar
• Olive oil
• Tuscan seasoning (salt, rosemary, garlic, thyme, mixed Italian herbs) - I think it's a Masterfoods mix
• Paprika
• Cayenne pepper
• Salt
• White pepper

1. Toast the pine nuts and sesame seeds (over medium heat, no oil) until lightly golden. Set aside to cool. Pre-heat the oven to 180-200 degrees celcius.
2. Scrub the sweet potato. Quarter the potato lengthwise. Slice the quarters into 1/2 pieces. Rub or spray the potato pieces with olive oil and season with the Tuscan seasoning , cayenne pepper, salt, paprika and white pepper.
3. Line a small baking dish with aluminium foil. Place the sweet potato in it and cooked for approximately 30-35 minutes or until tender.
4. Layer the spinach leaves on a plate, followed by followed by the sweet potato, toasted nuts, cheese and cranberries.
5. Serve with a dressing made of 1 part balsamic vinegar, 3 parts olive oil.

Ideas:

• Add grilled/poached sliced chicken
• If you're a pescatarian and want more protein, add some sardines or smoked salmon
• Add herbs or lemon to the dressing
• Add 1/2 cup cooked mushrooms
• Add other vegetables, lightly steamed/boiled and refreshed in cold water (asparagus, broccoli, beans, etc)