Sweet Potato Salad

  • Prep Time: 10 mins
  • Cook Time: 30 Mins
  • Serves: 6
  • Credit: Croi

Ingredients:

1.2kg sweet potatoes, peeled and cut into chunks.
4 precooked baby beetroots, cut into small pieces
6 cherry tomatoes, halved
1x400g tin of chickpeas, drained and rinsed
400g rocket leaves
1tbsp donegal rapeseed oil
DRESSING >>>
1/2 smart red onion, finely chopped
4 spring onions, finely sliced
A small bunch of chives, chopped
5 tbsp sherry vinegar
2 tbsp donegal rapeseed oil
2 tbsp honey

Instructions

1. Heat the oven to 200C/180C fan/gas mark 6. Toss the sweet potato chunks with the oil and some seasoning, and spread on a parchment-lined baking sheet. Roast for 30-35 minutes until tender and golden. Cool at room temperature.

2. Add the beets, tomatoes, chickpeas and rocket leaves into a large salad bowl.

3. Whisk together all the dressing ingredients and toss gently so as to avoid breaking up the potatoes.

Kcal

418 kcal per serving

Top Tip

Rapeseed oil is a versatile oil, perfect for making salad dressings or frying.

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Donegal Rapeseed

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