Roasted sweet potato salad

Summer is here and so are delicious vegetarian salads.
 
sweet potato salad

Recipe from: 6/1/2005 12:00:00 AM
Preparation time: 5 min
Cooking time: 25 min
 
 

Ingredients

 
  • 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
Servings: Change Serving
 
 

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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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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