This colourful vegetarian salad recipe makes a lovely light dinner or lunch.
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Ingredients
- 450g sweet potatoes
- 3 avocados, sliced
- 1 fennel bulb, thinly sliced
- 100g rocket
- 6 pickled walnuts, thinly sliced (the delicious. food team like Opies, widely available)
- Handful fresh parsley leaves
- Handful fresh dill, chopped
- 125g creamy feta
For the dressing
- Juice 5-6 lemons
- 75ml toasted walnut oil
- 2-3 tbsp clear honey
- 1 garlic clove
- 2 tsp salt
- Handful fresh dill
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Method
- Heat the oven to 200°C/fan180°C/gas 6. Put the sweet potatoes in a baking tray and roast for 45 minutes or until tender. Set aside to cool completely, then peel and slice into thick rounds.
- Meanwhile, in a mini food processor or blender, whizz the ingredients for the dressing until smooth and combined. Taste an season, if needed.
- Arrange the sweet potato rounds on a large serving platter or individual plates. Top with the sliced avocado, fennel, rocket and pickled walnuts, then scatter over the herbs. Drizzle with as much of the dressing as you’d like, then crumble over the feta, sprinkle with ground black pepper and serve.
Recipe adapted from Bar Tartine
Nutrition
- 444kcals Calories
- 35.3g (24.1g saturated) Fat
- 8g Protein
- 24.1g (11.8g sugars) Carbs
- 7.9g Fibre
- 2.5g Salt
For 6 servings
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