SWeet potato and hazelnut salad

SWEET POTATO & ROAST HAZELNUT SALAD

Ingredients:
1 packet baby spinach
1 cup hazelnuts
1.5kg orange sweet potato, peeled & cut into 2cm squares
Olive oil cooking spray
Sweet Mustard Dressing:
½ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons maple syrup

Method:
– Preheat oven to 220 degrees. Roast hazelnuts for 10-15 minutes
until skins crack. Transfer to a clean tea towel and rub until skins
removed. Chop and set aside
– Spray sweet potato with oil and season with cracked pepper. Roast
for 15-20 minutes until golden and tender. Set aside to cool at room
temperature
– Place oil, vinegar, mustard and maple syrup in a screw top jar.
Shake to combine
– Toss sweet potato, hazelnuts and spinach in a large bowl. Drizzle
with dressing prior to serving

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