Looking for a colourful salad to serve with dinner tonight? Look for heirloom cherry tomatoes at your local farmer’s market. The punnet I used in this salad was made up of red, green, orange and yellow cherry tomatoes. And roasted macadamia nuts are a fabulous addition - with high levels of heart-healthy mono-saturated fat and plant-sterols, antioxidants and vitamin E.

METHOD

1.      Cut sweet potato into slices, toss with oil and sprinkle with salt before roasting in a moderately hot oven for 15 mins until tender and golden

2.      Lightly roast macadamia nuts in a fry pan with a drizzle of oil until they develop some colour. You’ll be able to smell when they’re roasty & toasty!

3.      Place greens, tomatoes and cherry tomatoes in a salad bowl.

4.      Combine dressing ingredients and drizzle over salad. Toss.

5.      Top with roasted sweet potato and macadamia nuts.

6.      Serve immediately.

Serves 4