Honeyed sweet potato, almond and sprout salad

Method

• 1
  Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place potato in a single layer on tray. Spray with olive oil. Sprinkle with cumin. Roast, turning once, for 30-35 minutes or until tender.
• 2
  Meanwhile, place honey, vinegar and juice in a saucepan over medium heat. Simmer for 3-4 minutes or until reduced by half and slightly syrupy. Set aside to cool slightly.
• 3
  Heat oil in a large wok or non-stick frying pan over high heat. Stir-fry garlic for 30 seconds or until aromatic. Stir-fry brussels sprouts for 1 minute. Add cabbage and stir-fry for 2 minutes or until vegetables are tender crisp. Remove from heat. Stir through parsley.
• 4
  Divide warm sprout salad among plates. Top with sweet potato. Sprinkle with toasted almonds. Crumble over feta and drizzle with warm honey dressing.