Roasted sweet potato salad

Recipe from: 6/1/2005 12:00:00 AM
sweet potato salad

Ingredients 11
Servings 1
Minutes 00:05

Ingredients

Serving Change
  • 3
    sweet potatoes - peeled and sliced lengthwise
  • 120
    g
    cherry tomatoes
  • 45
    ml
    olive oil
  • salt and freshly ground black pepper
  • 125
    ml
    sunflower seeds
  • 150
    g
    baby spinach leaves or mixed lettuce leaves
  • half a ripe avocado pear, sliced
  • Dressing:
  • 65
    ml
    preserved ginger in syrup
  • 30
    ml
    balsamic vinegar
  • 45
    ml
    olive oil
 

Method

00:05
 
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.
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.