Garlic & Chilli Prawn Salad

• 50g Baby Spinach
• 20g Avocado 
• 75g Cherry Tomatoes
• 10g Garlic 
• 2g Chilli 
• 100g Sweet Potato (Without skin, cooked, boiled). 
• 120g Prawns 

Method

1. Cut sweet potato into small chunks and roast in a 180 degree oven for approximately 25 minutes and then leave to cool. Crush garlic and cook in a pan then add prawns and stir through.
2. Add salt, pepper and chilli flakes and cook until prawns become pink then set aside.
3. On a plate combine spinach, chopped tomatoes and diced avocado.
4. Top with warm roast sweet potato and prawns.