Ingredients
- 750 g (1 lb 10 oz) orange sweet potato, cut into 2 cm (¾ in) cubes
- 250 g (9 oz) cherry tomatoes, halved
- oil spray
- 2 × 200 g (7 oz) skinless chicken breast fillets
- 310 g (11 oz/2 bunches) slender asparagus, trimmed and cut into thirds
- 375 g (13 oz) macaroni
- 400 g (14 oz) tin cannellini (white) beans, rinsed and drained
- 3 handfuls baby rocket (arugula) leaves
- 3 tbs ready-made fat-free French dressing
Method
1. Preheat the oven to 200°C (400°F/Gas 6). Place the sweet potato at one end of a large, non-stick baking dish and the tomatoes at the other end, cut-side-down. Lightly spray with oil and bake for 45 minutes, turning halfway through. Remove the tomatoes after 30 minutes.
2. Meanwhile, lightly spray a chargrill plate or barbecue flat plate with oil and heat over a high heat. Cook the chicken for 5 minutes on each side, or until cooked through.
3. Bring a large saucepan of water to the boil, add the asparagus and cook for 1 minute. Remove with a slotted spoon and plunge into iced water. Drain. Return the water to the boil and cook the macaroni for 10 minutes, or until tender. Drain and keep warm.
4. Slice the chicken into 1 cm (½ in) thick strips and place in a large bowl with the roasted sweet potato and tomatoes, asparagus, pasta, beans and rocket and toss until combined. Add the dressing to the salad and toss until well combined. Season to taste and serve immediately.
