POST-WORKOUT SALAD

Serves: 1 - Preparation time: 10 mins - Cooking time: 1 hr

Ingredients

1 large sweet potato

Olive oil

1 tbsp Aleppo chilli

110 g black rice, pre-cooked

Baby spinach leaves

Cashews, toasted

Lemon juice

2 eggs, soft-boiled

Method

• Start by peeling your sweet potato, which will replenish your energy after sweaty effort and usher nutrients into your muscles. Chop it into large chunks and drop them in a bowl.

• Pour oil over the potato, add salt, pepper and the chilli flakes. Give the bowl a toss to coat the wedges, then place them on a roasting tray and cook at 180ºC for 30-45 minutes.

• Put the black rice, potato, spinach and cashews in a bowl and combine. Squeeze on lemon juice and olive oil.

• Gently toss, chop the eggs in half and place on top. Sprinkle on a few more cashews and proceed to devour hungrily.

956 calories (Per serving) - 32g protein - 131g carbohydrates - 41g fat (8g saturated)

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