This month’s recipe comes from acclaimed chef Yotam Ottolenghi. It’s my favourite salad to bring to an autumn BBQ.
Sweet potatoes are a starchy root vegetable rich in complex carbohydrates and high in vitamin A, Bs and C. Leaving the skins on provide that extra fibre for good digestive health.
I’ll often cook this salad and pair it with steamed greens, and either cooked quinoa, lentils or a lean piece of meat for a protein hit.
2 sweet potatoes (about 850g in total)
3 tbsp olive oil
35g pecan nuts
4 spring onions, roughly chopped
4 tbsp roughly chopped flat-leaf parsley
2 tbsp roughly chopped coriander
¼ tsp dried chilli flakes
Pinch of salt and pepper
4 tbsp olive oil
2 tbsp maple syrup
1 tbsp sherry vinegar
2 tbsp orange juice
2 tsp grated fresh ginger
1 tbsp lemon juice
½ tsp ground cinnamon
Preheat the oven to 190°C.
Wash and the sweet potato – don’t peel them! Cut the potato into 2cm cubes, lightly drizzle with olive oil, sprinkle with some salt and pepper and then spread them out on a baking tray. Roast in the oven for about 30 minutes, until just tender. Turn them over gently halfway through cooking.
In a separate baking tray, toast the pecans for 5 minutes. Remove from the oven and chop roughly.
To make the dressing, whisk together all the ingredients in a small bowl with some salt and pepper. Taste and adjust the seasoning, if necessary.
When the potatoes are ready, transfer them to a large bowl while still hot. Add the spring onions, parsley, coriander, chilli, pecans and sultanas. Pour the dressing over and toss gently to blend, then season to taste.
Serve at once or at room temperature.
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