Roasted Sweet Potato Salad
Serves 2 as a lunch or 4 as a side salad. Preparation time 10 minutes, Cooking time 30 minutes.
This vegetarian salad is hearty and rich in minerals. It can be served on its own or as
a side dish and it's also lovely with the additional one firm green pear, sliced on top.
1 Large sweet potato, peel if necessary and diced into bite-sized chunks
1 tablespoon extra-virgin olive oil
3 tablespoons fresh lemon juice
2 small clove garlic, minced
½ teaspoon mild curry powder
ground black pepper
pinch sea salt
1 tablespoon flaxseed oil
200g rocket or baby spinach (approx. 2 handfuls)
Preheat the oven to 180ºC. Place the sweet potato in a bowl and mix with
the olive oil, then place on a baking tray and cook for 30 minutes or until pieces are
soft and browned (not mushy). Remove from the oven and set aside. In a large bowl
combine the lemon juice, garlic, curry powder, pepper, sand and flaxseed oil.
Then add the sweet potato and rocket, and gently mix.