// Roasted Sweet Potato Salad //
Are you kidding me? Roasted Sweet Potato Salad!! Could it get any better than this?! I think not // golden roasted sweet potato, rocket / arugula, feta or goats cheese, pecans and a drizzle of Honey Lemon Dressing...This Roasted Sweet Potato salad is worthy of a meal or as a side for any occasion.
600 - 700g / 1.2 - 1.4lb sweet potato, peeled (2 medium)
1½ tbsp olive oil
100g / 3.5 oz rocket salad / arugula (~3 handfuls)
½ cup pecans (70g / 5 oz)
1 tsp oil
60g / 2 oz Goats Cheese or Danish feta (Note 1)
// Honey Lemon Dressing
1 tbsp honey
2 tbsp lemon juice, fresh
2 tbsp extra virgin olive oil
½ tsp Dijon mustard
Salt and pepper, to taste
Preheat oven to 220C / 430F.
Cut sweet potato into 1.5cm / 3/5" thick slices. Cut the larger rounds in half (into semi circles).
Place in a bowl, drizzle over oil, sprinkle with salt and pepper. Toss well to coat. Pour onto baking tray.
Roast for 20 minutes, then use an egg flip to turn and roast for a further 10 minutes or until golden.
Meanwhile, place dressing ingredients in a jar, mix with a teaspoon, then shake well until combined.
Toast pecans in a dry skillet over medium high heat for 3 minutes, or until they smell nutty.
Remove pecans, then heat 1 tsp oil. Add bacon and cook until golden.
To assemble, place everything in a bowl, pecans and goats cheese for garnish. Drizzle with most of the dressing, then toss gently.
Transfer into a serving bowl, garnish with remaining pecans and goats cheese. Drizzle with remaining dressing.
ENJOY MY PEOPLE!!
Source: Recipe Tin Eats