Prep time: 10 minutes
Cook time: 10- 15 minutes (approximately to cook kumara)
½ cup kumara in bite sized pieces, cooked and cooled
½ cup red kidney beans
1 cup spinach, shredded
Vinaigrette: 1 tsp olive oil + 1 tsp balsamic vinegar, ¼ tsp minced garlic, salt & pepper (optional)
Plus 1 nectarine
- Mix all ingredients in a bowl. Drizzle over the vinaigrette and serve.
Tip: Make sure lunch is kept in the fridge or at least next to something cool like a frozen tub of yoghurt (afternoon tea) or drink bottle. You may want to keep the vinaigrette separate until you are ready to eat.
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