Roast sweet potato salad

True Love
4 servings Prep: 5 mins, Cooking: 25 mins
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Vegetarian salads are delicious in this scorching Summer heat.

By Food24 March 15 2013
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Ingredients (10)

3 sweet potatoes — peeled and sliced lengthways
120.00 g cherry tomatoes
45.00 ml fresh chillies — 573
0.00 sea salt and freshly ground black pepper
125.00 ml sunflower oil
150.00 g baby spinach — or lettuce leaves
avocado — halved, sliced
DRESSING:
65.00 ml ginger — preserved
30.00 ml vinegar — balsamic
45.00 ml fresh chillies — 573
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Method:

Preheat oven to 200°C. Place sweet potatoes and cherry tomatoes in a baking dish lined with baking paper, toss with a little olive oil and sprinkle with salt and black pepper.

Bake for 25 minutes, or until sweet potatoes are soft and golden. Maanwhile dry toast the seeds in a pan and set aside.

For the dressing:
Remove ginger from syrup and chop finely. Whisk together a tablespoon of ginger syrup, vinegar and oil and then add chopped ginger.

To assemble:
Arrange spinach or lettuce leaves on individual plates or a large serving platter. Top with avocado, sweet potatoes, cherry tomatoes and sunflower seeds. Pour over the dressing and serve.



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