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Nutty roast sweet potato salad
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Try our delicious nutty sweet potato salad for a delightful crunch!
Ingredients:
  • 2 (about 500g) orange sweet potato (kumara), peeled, cut into 3cm pieces
  • Olive oil spray
  • 40.00 ml blanched almonds
  • 18.40 gm walnut pieces
  • 40.00 ml hazelnuts
  • 40.00 ml sunflower kernels
  • 42.00 gm fresh lemon juice
  • 18.20 gm extra virgin olive oil
  • 1 garlic clove, quartered
  • 7.20 gm honey
  • 1 x 150g pkt baby spinach leaves
  • Crusty bread, to serve
Instructions:
  • Preheat the oven to 180°C and line a baking tray with non-stick baking paper. Arrange the sweet potato on the tray and give it a nice spray of olive oil. Roast in the oven for 40 minutes until tender and golden brown.
  • Spread almonds, walnuts, and hazelnuts on a baking tray, keeping hazelnuts separate. Bake for 6 minutes. Then add sunflower kernels and bake for an additional 2-3 minutes until lightly toasted. Let cool for 15 minutes.
  • Wrap the hazelnuts in a clean tea towel and give them a good rub to remove the skins. Coarsely chop the hazelnuts, almonds, and walnuts, then add them to a bowl along with the sunflower kernels.
  • In a small screw-top jar, vigorously shake together the lemon juice, oil, garlic, and honey until fully combined. Allow the mixture to sit for 15 minutes to enhance the flavors, then remove and discard the garlic.
  • In a large serving bowl, mix together the sweet potato and spinach. Drizzle the dressing on top and toss until evenly coated. Sprinkle the nut mix over the salad and serve with wholegrain bread.

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