Serves: 2-4
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
600 g (1.3 lb) sweet potato
olive oil
salt & pepper
70 g (5 oz or 1/2 cup) whole or halved pecans
120 g (4.25 oz) rocket / arugula, roughly chopped
60 g (2 oz) Goat cheese or Danish feta
Dressing:
2 tbsp lemon juice
1 tbsp honey
1/2 tsp Dijon mustard
Salt & pepper
2 tbsp olive oil
I love this recipe because the spicy rocket joins beautifully with tart goat cheese and warm sweet potato. The accompanying dressing also plays with all those flavours through lemon, honey, and dijon. This salad is great for a spring or summer evening. It can be eaten as a main or side. Use candied pecans for a more dessert-y salad.
Ingredients:
600 g (1.3 lb) sweet potato
olive oil
salt & pepper
70 g (5 oz or 1/2 cup) whole or halved pecans
120 g (4.25 oz) rocket / arugula, roughly chopped
60 g (2 oz) Goat cheese or Danish feta
Dressing:
2 tbsp lemon juice
1 tbsp honey
1/2 tsp Dijon mustard
Salt & pepper
2 tbsp olive oil
Directions:
1. Preheat the oven to 220 C / 430 F. Slice the sweet potato into 3/5” (1.5 cm) thick rounds, cutting large rounds into semi-circles.
2. On a lined baking sheet, add the sweet potato in one layer, drizzle with olive oil and sprinkle with salt and pepper.
3. Roast the sweet potato for 30 minutes, flipping them over half way through. Cook until golden and cooked through. Set aside to cool, once cooked.
4. Meanwhile in a small bowl or measuring glass, whisk the lemon juice, honey, Dijon, and salt & pepper until well combined. Whisk in the olive oil.
5. Toast the pecans in a skillet on medium heat until they smell nutty. Remove and set aside.
6. In a large salad bowl, combine the rocket/arugula, goat cheese, sweet potato, and pecans. Drizzle the dressing over the salad, gently toss everything, and serve immediately.
Comments
Post a Comment