Rainbow Salad with Creamy Avocado Collagen Dressing Recipe

Developed in collaboration with Nutritionist Steph Geddes.

Serves: 4

INGREDIENTS

• 1 x large sweet potato, cut into 1cm thick semi-circles
• 1 x 400g tin chickpeas, drained and rinsed
• 1 tablespoon ground cumin
• 120g rocket
• 1 x red capsicum, diced
• 1/4 x red cabbage, finely shaved
• 1/2 cup pitted olives, halved
• 1/4 cup walnuts
• 1 lemon, juice and zest

• 1 x sachet of Marine Collagen Peptide+ Inner Beauty Powder
• 1/2 cup water
• 1/2 x avocado
• 2 tablespoons Greek/natural yoghurt (optional)
• 1/2 cup basil leaves

METHOD

• Preheat the oven to 200ºC. Place the sweet potato and chickpeas on a tray lined with baking paper. Sprinkle over the cumin, drizzle with some extra virgin olive oil and toss before roasting for 30-40 minutes or until the sweet potato is slightly browned and chickpeas are crunchy.
• Meanwhile, combine the rocket, capsicum, cabbage, olives and walnuts in a large salad bowl. Drizzle with some extra virgin olive oil and the juice of half a lemon. Set aside.
• Make the dressing by adding the Marine Collagen Peptide+ Inner Beauty Powder to the water and stir well to dissolve. Add the collagen, water, avocado, yoghurt, basil, lemon zest, remaining lemon juice and a pinch of salt and pepper to a food processor or high-speed blender. Blitz until smooth (add more water if needed to reach a pourable consistency).
• Add the sweet potato and chickpeas to the salad and pour over the dressing. Serve with extra basil leaves if desired.