ALL THOSE CARBS SALAD

2 Sticks Rosemary
1 Garlic Clove Crushed
200 grams Sweet Potato
200 grams Kipfler Potatoes ( or any other white potato) 200 grams Quinoa ( can be of any colour )
250 grams Grape Tomatoes
600 grams Green Beans
4 Hazelnuts cut in half

Pre heat over to 200 degrees
Chop the potato and sweet potato into chunks approximately 2cm cubes ( if you cut your chunks unevenly in all different sizes the cooking is uneven, with some pieces overcooked, and some undercooked ) Place into a prepared baking dish. If you are dry baking line with baking paper.

Run your fingers down the rosemary leaves over the potatoes and sprinkle over the garlic. Toss with your hands so the potatoes are coated in the herbs and garlic. If you wanted a little spice you could add chilli here also.

Roast potatoes for 20 minutes, then add the tomatoes. Roast for a further 15 minutes or until the potatoes are browned and the tomatoes are softened.

Rinse quinoa under cold water, then place into a saucepan. Cover with water, and place onto high heat. Bring to the boil, then cover and turn heat down to low. Cook for a further 10-15 minutes or until the quinoa is fluffy.

Cook your beans to your liking. Drain and allow to cool.

To put the salad together I weigh each part separately according to my carb and vegetable allowance. This should

allow for three serves of the salad. Toss all ingredients together and serve warm.