Your weekly recipe

Greens and Beans Salad
from Pixie Turner

Serves 3-4 people


  • 1 sweet potato (~200g)
  • Olive oil
  • Salt and paprika
  • 200g tenderstem broccoli
  • 250g asparagus (150g asparagus tips)
  • 100g sugar snap peas
  • 100g spinach
  • 1 large avocado
  • 1 400g can chickpeas
  • 1 400g can kidney beans
  • 1 jar basil pesto (190g)

What to do:

  • Preheat the oven to 200 degrees C
  • Chop the sweet potato into cubes
  • Place on a baking tray with a drizzle of olive oil, salt, and paprika, and into the oven for around 20 minutes, until cooked through
  • In the meantime, cut the asparagus tips into thirds and the broccoli in half
  • Steam or boil the greens; broccoli for 7 minutes, and the asparagus for 5 minutes, until slightly soft but still with some bite
  • Slice large spinach leaves, and cut the avocado into cubes
  • Drain and rinse the beans
  • Place everything into a bowl: cooked sweet potato, cooked greens, raw sugar snap peas, spinach, avocado, and beans. Add the pesto and toss to coat.

From the Wellness Rebel by Pixie Turner

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