Sweet Potato & Rocket Salad (Vegan)

Love's Kitchen with Michele

Salad

Ingredients

2 sweet potatoes, peeled and cubed 

2 ripe avocados cut into cubes 

1 or 2 bags mixed salad leaves 

1 bag rocket 

1 tsp smoked paprika 

1 tsp dried oregano handful fresh basil 

Greek Feta or vegan feta style cheese (I like Koko)

100ml olive oil 

2 tbsp lemon juice handful of toasted pumpkin seeds or crushed hazelnuts/pine nuts

Method

Heat the oven to 200C /gas 7. 


Mix the sweet potato with a tablespoon of oil, a pinch of salt and pepper, the paprika and oregano.  Roast in the oven for about 10-15 minutes, then turn them over using a spatula and continue to cook for another 20 minutes or so until soft and caramelised, then remove and leave to cool. 


In a dry frying pan, toast the pumpkin seeds/nuts on a high heat for a couple of minutes, constantly shaking them around (or you can buy pre-toasted seeds!). 


Chop the basil and prepare the avocado by halving, destoning and cutting into chunks, toss the avocado in some lemon juice and olive oil to stop it from going brown. 


Cut the feta cheese into cubes. 


Assemble your salad, starting with the greens, toss them in olive oil with salt and pepper first before adding the other ingredients. 


This is best eaten within 24 hours of making, experiment with whatever ingredients you have in the fridge.

Recipe Notes:

Great for a buffet/barbecue.

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