Wholemeal CousCous Superfood Salad
- Preheat oven to 200C. - Place diced sweet potato on to a baking tray lined with baking paper.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Serving platter
- Serving bowl
Ingredients
- 2 cups San Remo Wholemeal CousCous
- 1 large sweet potato, peeled and diced
- 5 tbsp olive oil
- Salt
- pepper
- 400g tinned lentils, drained and rinsed
- 80g chopped kale
- 60g dried cranberries
- 40g mixed seeds (eg. sunflower and pepita)
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