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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This simple healthy salad of baked potato chunks makes a great alternative to mayonnaise-based versions. Recipe by Sarah Cook from Good Food Magazine. Ingredients:
2 lbs sweet potatoes, peeled and cut into biggish chunks |
1 tablespoon olive oil |
2 shallots, finely chopped (or half a small red onion) |
4 scallions, finely sliced |
chives, snipped into quarters |
5 tablespoons sherry wine vinegar |
2 tablespoons extra-virgin olive oil |
2 tablespoons honey |
Directions:
1. Heat oven to 200C/180C fan/400°F
2. Toss the sweet potato chunks with the olive oil and some seasoning, and spread on a baking parchment-lined baking sheet. Roast for 30 - 35 mins until tender and golden. Cool at room temperature.
3. When just about cool whisk together all the dressing ingredients with a little more seasoning and gently toss through the potato chunks - use your hands to avoid breaking them up.
4. Scatter with crumbled feta or toasted pine nuts for an extra flash of flavour if you like.
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