The perfect dish for hot summer days, this sweet potato salad is equally delicious when served warm or cold.
Serves 6 as a side
30 minutes
Ingredients
- 2 medium sweet potatoes, peeled and sliced
- 1 tbs olive oil
- 2 tsp Moroccan spice rub
- 1 avocado, sliced
- 100g snow peas
- 2 spring onions, finely sliced
- 1 handful coriander leaves
- 5 semi-dried tomatoes, chopped
- 100g rocket
- 1 handful alfalfa sprouts (optional)
- 1 cup quinoa, cooked and chilled (optional)
- Parmesan or feta, to serve
- 2 limes, juiced
- ¼ cup coriander, finely chopped
- 1 tbs olive oil
- 2 tsp honey
- ½ tsp Moroccan spice mix
Method
1
In a large bowl, toss the sweet potato with olive oil and Moroccan seasoning.
2
Place the sweet potato pieces on a grill pan over medium heat and cook in batches until tender, approximately 8–10 minutes on each side. Once cooked, remove from heat and cool to room temperature, then set aside.
3
To make dressing, put lime juice, coriander, 1 tbs olive oil, honey and ½ tsp Morrocan spice mix in a small bowl and whisk together. Set aside.
4
To assemble salad, in a large bowl toss together all remaining ingredients except Parmesan or feta.
5
Finish by drizzling over the dressing and topping with cheese of choice.
