Baked sweet potato salad with rosemary, flaked almonds, a sweet honey and mustardy dressing and cottage cheese. This salad is crunchy, bursting with flavour and full of healthy delicious ingredients. I find this tastes best served warm when the potatoes are just out of the oven.
Baked sweet potato salad with rosemary, flaked almonds, a sweet honey and mustardy dressing and cottage cheese. This salad is crunchy, bursting with flavour and full of healthy delicious ingredients. I find this tastes best served warm when the potatoes are just out of the oven.
Yields3 Servings Prep Time5 minsCook Time40 minsTotal Time45 mins
2 tbsp olive oil 2 medium sweet potatoes 1 tbsp rosemary ½ red onion 2 tbsp almond flakes 75 g rocket leaves 2 tbsp raisins 9 tsp cottage cheeseDressing 2 tbsp olive oil 1.50 tbsp honey 3 tbsp dijon mustard 1 tbsp soya sauce
11. Preheat the oven to 200C. Chop the sweet potatoes into small chunks and place on a baking tray. Drizzle with olive oil and sprinkle with the salt, pepper and rosemary. Cook for about 30 minutes.
2. In a pan place some olive oil and add the chopped onion, cook about 5 minutes on low heat. Add in the flaked almonds and cook a further 3-5 minutes or until golden at the edges. Transfer to a large bowel to cool.
3. Add the sweet potato and rocket leaves to the bowel. Top with raisins, cottage cheese and the dressing.
1. Preheat the oven to 200C. Chop the sweet potatoes into small chunks and place on a baking tray. Drizzle with olive oil and sprinkle with the salt, pepper and rosemary. Cook for about 30 minutes.
2. In a pan place some olive oil and add the chopped onion, cook about 5 minutes on low heat. Add in the flaked almonds and cook a further 3-5 minutes or until golden at the edges. Transfer to a large bowel to cool.
3. Add the sweet potato and rocket leaves to the bowel. Top with raisins, cottage cheese and the dressing.
Ingredients
Directions
1. Preheat the oven to 200C. Chop the sweet potatoes into small chunks and place on a baking tray. Drizzle with olive oil and sprinkle with the salt, pepper and rosemary. Cook for about 30 minutes.
2. In a pan place some olive oil and add the chopped onion, cook about 5 minutes on low heat. Add in the flaked almonds and cook a further 3-5 minutes or until golden at the edges. Transfer to a large bowel to cool.
3. Add the sweet potato and rocket leaves to the bowel. Top with raisins, cottage cheese and the dressing.