Roasted Sweet Potato Salad with Charred Spring Onions and Herb Dressing

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I often get asked for simple but exciting salad recipes. Ones with real flavour and zing that make leaves worthy of singing about. This beautiful hot salad is a one such dish.

It is a riotous celebration of sweetness, zestiness, crunch combining some of the best ingredients in one. For the amount of flavour you get it is also one of the simplest things to make.

I treated myself yesterday and splurged on a generous amount of amazing fresh spring produce at Daylesford organics. One of my favourite places to shop for amazing produce and stop for coffees. My closest is the one in Notting Hill, but they are just about to open a new one in Marylebone too. I am excited to say that I will be hosting my very own chefs tables event there in July, when it opens. Among my haul was a humungous bag of coriander and a couple of the largest sweet potatoes I have ever seen. Two lovely ingredients which I put to good use, making this!

Roasted Sweet Potato, Salad, Charred Spring Onions, Herb, Dressing, Tess Ward, Best, Diet, easy, healthy

Aside from being a speedy and supremely easy dish to make, it is also very lunchbox friendly too. Even if you are just cooking for one (or two) it is worth making up a big batch and saving it in the fridge. One tip if you are doing this though is to wait for the sweet potato to cool before adding it to the greens (unless you are eating immediately), otherwise the heat of the potatoes with wilt the greens and turn them brown. It is also good to keep the dressing separate, until serving for the same reason.

The Best Sweet Potato Salad Recipe

If you fancy mixing it up, feel free to add any other fresh seasonal spring greens. Fresh springtime asparagus, tenderstem broccoli and green beans are all lovely griddled with the spring onions.

Preparation time: 10 minutes

Cooking time: 25 minutes

Makes a large bowl/ Serves 4 happy eaters

  • 600g sweet potato, peeled and cut in inch sized cubes
  • 3 tablespoons olive/coconut oil
  • sea salt and freshly ground black pepper
  • 1 heaped teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 12 spring onions
  • 2 baby gem lettuce, chopped
  • a large handful mixed salad leaves, such as rocket and lambs lettuce
  • 60g parmesan, shaved in thin strips

For the Coriander Dressing

  • a small bunch of coriander, approx 10g
  • 2 spring onions
  • 6 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1 clove garlic*
  • 1 teaspoon honey
  • sea salt and freshly ground black pepper

*option for anyone sensitive to garlic is to use garlic infused olive oil in place of regular olive oil. This is often a more suitable option for any IBS sufferers and people following the Low Fodmap diet.

Method

Pre heat your oven to 180 degrees celsius/ gas mark 4

Lay the chopped sweet potatoes out in a single layer on a large roasting tray, be sure not to overcrowd them. Drizzle the over the oil, cumin, smoked paprika, and season with salt and pepper. Toss to coat evenly. Place the tray in the oven and roast the sweet potatoes for 25 to 30 minutes, or golden and lightly crispy.

Whilst you roast the sweet potatoes, make the charred spring onions by placing them whole on a griddle pan over a medium/high heat on the stove. Cook for 5 minutes or so on each side, using the weight of a lid on top to get lovely char marks. Once you get char marks, flip and cook on the other side for a further few minutes. Once cooked, remove the root and chop each spring onion in quarters, then set aside.

Make the dressing by placing all the ingredients in a food processor and blitzing until smooth and fully combined.

Finally chop the baby gem lettuce into strips. Place it in a bowl with the charred spring onion, cooked sweet potato chunks and remaining salad ingredients. Add 4 tablespoons of dressing and gently toss.

Serve in a large serving dish, or divide between plates, finishing with a drizzle of the herb dressing. Enjoy warm.

 Roasted Sweet Potato, Salad, Charred Spring Onions, Herb, Dressing, Tess Ward, Best, Diet, easy, healthy

 

 

4 Comments
      1. you must have known that I’d put some grilled asparagus on it as well. why else the photo? It turned out as a “do-again”. Well liked by the family. My daughter toook the rest of the dressing to use as her dipping sauce for her veg.
        Thank you.
        Paul

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