Honeyed sweet potato, almond and sprout salad

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

Recipe «Honeyed sweet potato, almond and sprout salad» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.