Smoked Sweet Potato Salad

 

Total Time50 minsPrep Time10 minsCook Time40 minsDifficultyBeginnerYields1 Serving

 
Ingredients

 2 medium sweet potatoes
 200 g mixed leaf salad (like baby leaf, spinach)
 50 g rocket (arugula)
 1 tbsp pumpkin seeds
 1 tbsp toasted pinenuts
 1 tbsp hemp seeds
 1 tbsp smoked paprika
 1 tbsp sesame seeds
 1 tbsp extra virgin olive oil
 100 g smoked cheese or feta style cheese
1 - Balsamic Vinegar Dressing
 2 tbsp extra virgin olive oil
 2 tbsp balsamic vinegar glaze
 1 pinch salt
 1 pinch fresh ground black pepper
2 - Agave & Lemon Dressing
 1 tbsp extra virgin olive oil
 1 tbsp agave syrup
 2 tbsp freshly squeezed lemon juice
 ¼ tsp Dijon mustard
 1 pinch salt
 1 pinch fresh ground black pepper

 

Instructions

1

Peel and chop the sweet potatoes into small cubes. To cook the sweet potatoes you can either boil them or bake them.

2

If you decide to bake the sweet potatoes:
Move the sweet potatoes into a bowl. Add 1 tbsp olive oil, the smoked paprika, salt and pepper.
Toss well to coat, then move them into a greased baking tray.
Bake at 200 C for 30 minutes.

3

If you decide to boil the sweet potatoes:
Boil the sweet potatoes in salted water for 20 minutes until soft.
Drain them and pour them into a frying pan with 1 tbsp olive oil. Add the paprika, salt and pepper.
Sautee at medium/high heat for 5 minutes until golden.

4

Prepare the dressing:
Pour all the ingredients into a small bowl and whisk well to obtain a smooth sauce.

5

To assemble, place the salad, rocket, sweet potatoes in a large bowl. Sprinkle with seeds, pour over the desired dressing (leave some to drizzle on the plate) and toss well.

6

Transfer into a serving plate, garnish with cheese crumbs, toasted pine nuts and drizzle with the remaining dressing.

Category

Ingredients

 2 medium sweet potatoes
 200 g mixed leaf salad (like baby leaf, spinach)
 50 g rocket (arugula)
 1 tbsp pumpkin seeds
 1 tbsp toasted pinenuts
 1 tbsp hemp seeds
 1 tbsp smoked paprika
 1 tbsp sesame seeds
 1 tbsp extra virgin olive oil
 100 g smoked cheese or feta style cheese
1 - Balsamic Vinegar Dressing
 2 tbsp extra virgin olive oil
 2 tbsp balsamic vinegar glaze
 1 pinch salt
 1 pinch fresh ground black pepper
2 - Agave & Lemon Dressing
 1 tbsp extra virgin olive oil
 1 tbsp agave syrup
 2 tbsp freshly squeezed lemon juice
 ¼ tsp Dijon mustard
 1 pinch salt
 1 pinch fresh ground black pepper

Directions

1

Peel and chop the sweet potatoes into small cubes. To cook the sweet potatoes you can either boil them or bake them.

2

If you decide to bake the sweet potatoes:
Move the sweet potatoes into a bowl. Add 1 tbsp olive oil, the smoked paprika, salt and pepper.
Toss well to coat, then move them into a greased baking tray.
Bake at 200 C for 30 minutes.

3

If you decide to boil the sweet potatoes:
Boil the sweet potatoes in salted water for 20 minutes until soft.
Drain them and pour them into a frying pan with 1 tbsp olive oil. Add the paprika, salt and pepper.
Sautee at medium/high heat for 5 minutes until golden.

4

Prepare the dressing:
Pour all the ingredients into a small bowl and whisk well to obtain a smooth sauce.

5

To assemble, place the salad, rocket, sweet potatoes in a large bowl. Sprinkle with seeds, pour over the desired dressing (leave some to drizzle on the plate) and toss well.

6

Transfer into a serving plate, garnish with cheese crumbs, toasted pine nuts and drizzle with the remaining dressing.

Smoked Sweet Potato Salad

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