Honeyed sweet potato, almond and sprout salad

Cooking Salads Honeyed sweet potato, almond and sprout salad

Warm up with this delicious, hearty and super-healthy sweet potato salad.

Lables: Low fat Low kilojoule Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place potato in a single layer on tray. Spray with olive oil. Sprinkle with cumin. Roast, turning once, for 30-35 minutes or until tender.
  2. Meanwhile, place honey, vinegar and juice in a saucepan over medium heat. Simmer for 3-4 minutes or until reduced by half and slightly syrupy. Set aside to cool slightly.
  3. Heat oil in a large wok or non-stick frying pan over high heat. Stir-fry garlic for 30 seconds or until aromatic. Stir-fry brussels sprouts for 1 minute. Add cabbage and stir-fry for 2 minutes or until vegetables are tender crisp. Remove from heat. Stir through parsley.
  4. Divide warm sprout salad among plates. Top with sweet potato. Sprinkle with toasted almonds. Crumble over feta and drizzle with warm honey dressing.

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1kg sweet potato, peeled, cut into 1cm-thick slices
1 tsp ground cumin
1 1/2 tbsp honey
1 1/2 tbsp apple cider vinegar
60ml orange juice
1 tsp olive oil
3 garlic cloves, thinly sliced
300g brussels sprouts, thinly sliced
1/2 small red cabbage, trimmed, shredded
1 tbsp chopped fresh continental parsley
2 tbsp flaked almonds, lightly toasted
60g Persian feta, crumbled

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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