ROASTED SWEET POTATO SALAD WITH HONEY LEMON DRESSING #VEGETARIAN #CARAMEL
Immaculate match: brilliant cooked sweet potato, rocket/arugula, feta or goats cheddar, walnuts and a sprinkle of Honey Lemon Dressing. This Roasted Sweet Potato plate of mixed greens is deserving of a dinner or as a side for an event – particularly on the off chance that you include a little sprinkle of bacon!
AN IRRESISTIBLE SWEET POTATO SALAD!
This is a breathtaking "substantial" plate of mixed greens that is stacked with awesome surfaces and enhances, and is filling enough to fill in as a principle.
The blend of peppery new rocket/arugula leaves, the sweet potato with the caramelized edges, the delicate mash of walnuts with the salty feta then completed with lemony nectar dressing is overwhelming. One nibble, and you'll return for to an ever increasing extent!
THE BEST WAY TO ROAST SWEET POTATOES
Each time I cook sweet potatoes, I wonder why I don't make it all the more frequently. So succulent and delicate within, normally sweet, and caramelizes delightfully outwardly. I can't think about another vegetable that caramelizes this well. Not in any case pumpkin – it gets excessively soft before it caramelizes this way.
I've tested simmering sweet potatoes in different ways, and I discover I get the best outcomes utilizing olive oil and broiling it in a stinking hot broiler. While margarine has an exquisite flavor, it consumes at high stove temperatures. I've had a go at utilizing a blend of margarine and oil as well, yet at the same time found that the spread turned out to be excessively severe.
Ingredients :
POTATO
- 600 - 700 g / 1.2 - 1.4 lb sweet potato , peeled (2 medium)
- 1 1/2 tbsp olive oil
- SALAD
- 100 g / 3.5 oz rocket salad / arugula (~3 handfuls)
- 1/2 cup (70g / 5 oz) pecans
- 1 tsp oil
- 100 g / 3.5 oz bacon , chopped (I used lean)
- 60 g / 2 oz Goats Cheese or Danish feta (Note 1)
HONEY LEMON DRESSING
- 1 tbsp honey
- 2 tbsp lemon juice , fresh
- 2 tbsp extra virgin olive oil
- 1/2 tsp Dijon mustard
- Salt and pepper , to taste
Instructions :
- Preheat oven to 220C / 430F.
- Cut sweet potato into 1.5cm / 3/5" thick slices. Cut the larger rounds in half (into semi circles).
- Place in a bowl, drizzle over oil, sprinkle with salt and pepper. Toss well to coat. Pour onto baking tray.
- Roast for 20 minutes, then use an egg flip to turn and roast for a further 10 minutes or until golden.
- Meanwhile, place Dressing ingredients in a jar, mix with a teaspoon (to get honey off the base) then shake well until combined.
- Toast pecans in a dry skillet over medium high heat for 3 minutes, or until they smell nutty.
- Remove pecans, then heat 1 tsp oil. Add bacon and cook until golden.
- To assemble, place everything in a bowl, reserving some bacon, pecans and goats cheese for garnish. Drizzle with most of the dressing, then toss gently.
- Transfer into a serving bowl, garnish with remaining bacon, pecans and goats cheese. Drizzle with remaining dressing. Serve!
Recipe Notes:
- I like using Goats Cheese and Danish feta (the soft creamy feta, rather than hard like Greek feta) for this salad. They are creamy and soft, yet can be crumbled. Blue cheese would also work well with this salad, or any other cheese of choice that can be crumbled but is creamy when you bite into it.
- My tips for roasting sweet potato so they are beautifully caramelised and not soggy on the outside: Don't use too much oil (really!) and roast in a hot oven!
- Nutrition per serving, assuming 4 servings.
For more detail : http://bit.ly/2Ghvgqa
