Ingredients

• Brazil/Walnuts
• Baby Spinach
• Tender stem Broccoli
• 100g Orange Sweet potato
• ½ Avo
• 2g Flax seeds
• Salt
• 1 fresh orange
• 1 Tbsp Olive oil
• 1 Tbsp Coconut oil

Directions

1. Roast Potato wedges with coconut oil
2. Steam Broccoli
3. Toast seeds and nuts – few minutes
4. Layer potato wedges on baby spinach
5. Top with broccoli and Avo chunks
6. Sprinkle seeds and nuts on top
7. Dressing: squeezed orange juice, olive oil and salt.
8. Best served immediately