Roasted sweet potato, pecan and brown rice salad

Instructions

1 Preheat oven to 200°C. Place potato, tamari and maple syrup in a large bowl, tossing to coat. Line a baking tray with foil and then baking paper, making sure to wrap over tray edges. Transfer potato and any remaining syrup mixture onto prepared tray, then bake for 30 minutes or until golden and cooked through.

2 Meanwhile, bring a small saucepan of water to the boil. Add asparagus and cook for 1–2 minutes or until just tender. Refresh in cold water and drain.

3 Place lemon juice, olive oil and both mustards in a large salad bowl, whisking to combine. Heat rice according to packet instructions. Transfer roasted potato to salad bowl. Add asparagus, rice, celery, parsley, chives, spinach and pecans, gently tossing to combine. Serve.