Rainbow salad with avocado, sweet potato, beetroot, and tomato

Serves 2
2 medium/200g sweet potato, cut and diced into small cubes
1 ripe avocado
1 pack of vacuum-packed organic beetroot
100g cherry tomatoes, halved
1 bag of watercress and spinach salad
Balsamic vinegar
¼ tsp sea salt
¼ tsp of ground black pepper

Place the cubes of sweet potato in a pan of boiling water and allow them to cook until tender. While the potato is cooking, empty the watercress and spinach into a large salad bowl. Then remove the beetroot from the pack and cut into cubes. Place in a small bowl with the tomatoes, and dress with the vinegar, salt and pepper. Leave to one side. Cut the avocado in half; lengthways, and gently twist away the stone. Place each half on a plate. When the potato cubes are tender, drain immediately under cold water. Add to the watercress and spinach, and finally add the beetroot and tomatoes. Toss together, and pile equal amounts over the avocado. Serve immediately.

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