Roast vegetable and chicken salad

A great dish for lunch or dinner; make extra and take as a packed lunch the next day.

Serves 4

2 cups spinach leaves
1 cup cooked diced kumara, pumpkin or potato
1 cup shredded cooked chicken
12 cherry tomatoes, halved
¼ cup yoghurt
2-3 sprigs mint leaves, for garnish

Arrange spinach leaves, kumara, chicken and tomatoes in a serving dish.
Spoon over yogurt, garnish with mint leaves and serve.

Left image: Roast vegetable and chicken salad
Right image: Beetroot and pumpkin salad