¼ tsp salt
¼ tsp pepper
1 Tbsp miso paste
1 Tbsp fresh ginger (finely chopped)
2 Tbsp olive oil
2 Tbsp toasted sesame oil
¼ cup rice vinegar
600g mixed greens
1kg sweet potatoes (cut into 1cm pieces)
4 avocados (sliced)
8 chicken breast halves (sliced)
Toss 1kg sweet potato pieces with olive oil and salt and roast at 230°C for 25 minutes or until tender.
Whisk rice vinegar, sesame oil, miso paste, ginger, and pepper.
Among four plates dived and layer with mixed greens, sweet potatoes; chicken-breast halves and avocado.
Drizzle with vinaigrette, top with sesame seeds and serve.
Cooking time: 25 minutes
Pairs well with Survivor Sauvignon Blanc.