Roast Sweet Potato Salad with a Herb and Orange Dressing
1 Kilogram Sweet Potato
2 Tablespoon Olive Oil
Pinch of Sea Salt
2 Spring Onions
A handful of Rocket Leaves
¼ Cup Sunflower Seeds
Micro Greens to serve.
For the Dressing
A small handful of Mint Leaves
A small handful of Flat Leaf Parsley Leaves
2 Garlic Cloves, finely chopped
Zest and Juice of 1 Orange
½ Tablespoon Raw Honey (optional)
¼ Cup Extra Virgin Olive Oil
Pre-heat the oven to 180c. Slice the sweet potato into lengths and place into a mixing bowl. Add in the olive oil and sea salt and massage into the sweet potato. Place on a baking tray and bake for approximately 25 minutes, turning once until golden.
Place the mint, parsley, garlic, orange juice, honey and extra virgin olive oil into a blender, and blend until well combined.
Remove the sweet potato from the oven and pour over the dressing. Add in the spring onion, sunflower seeds and rocket leaves and fold together. Place the salad onto a serving platter, top with micro greens and scatter over the remaining orange zest.
Recipe and photo courtesy of www.prettydamngoodforyou.com
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