Another one of those days where I look into the fridge and need to find something to eat! And then this delicious winter salad was the result! The additional plus was that I also had some finger food for the baby 😉

See what you need to prepare here:Ingredients for 2 as a main course
4 hands full fresh baby spinach salad
2 espresso cups of Couscous
1 handful of raisins (optional)
1-2 medium sized sweet potatoes
2-3 tablespoons olive oil
A bit of ground cinnamon
1 handful pecan nuts (or other nuts)

For the dressing:
2 teaspoons honey mustard
3 tablespoons olive oil
2 tablespoons white balsamic vinegar
Salt & Pepper to taste

Preheat the oven to 200°C air circulation.

Peel the sweet potatoes and cut into similar sized stripes and lay onto a parchment paper lined baking tray. Add the olive oil on top (best with a brush) and dust with the ground cinnamon lightly. Place in the oven for approx. 20-30 minutes until slightly browned. Then remove.

Meanwhile, heat water in a hot water boiler, add the two espresso cups of couscous and two cups of hot water in a bowl, together with the handful of raisins and let rest for approx. 10 minutes. Then stir with a fork to loosen the couscous.

Prepare the dressing by combining all the ingredients above. Wash and dry the baby spinach salad. Mix with the dressing.

Place the spinach salad on a plate or bowl, add the couscous in the middle, lay the sweet potato stripes neatly on top and add the pecan nuts. And tada, you are ready!