Wholemeal CousCous Superfood Salad

Method

1. Preheat oven to 200C.
   
2. Place diced sweet potato on to a baking tray lined with baking paper.
3. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast until cooked through.
4. Cook San Remo Wholemeal CousCous according to packet directions in a large bowl.
5. Place cooked sweet potato, lentils, kale and cranberries into the large bowl with the cooked CousCous.
6. Add remaining olive oil and season with salt and pepper. Toss to combine.
7. Serve either on a large serving platter or individual bowls and sprinkle with the mixed seeds.