chief
Prime VIP
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.
Gluten free.
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)
Method:
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.
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.
Gluten free.
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)
Method:
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.
