Warm mushroom and sweet potato salad
35 min
The mighty mushroom is the unsung hero of summertime dining and the ideal season to incorporate mushrooms in to your recipe repertoire. They’re perfect for adding to salads and bulking up lighter summer dishes, keeping your stomach satisfied without increasing your waistline whilst offering a variety of health benefits. Why not give mushrooms a go and try a summery mushroom dish such as this Warm mushroom and sweet potato salad?
8 people made this
Ingredients
Serves: 4
- 500g (1lb) sweet potatoes, peeled
- 1 (250g) pack large flat mushrooms, sliced
- 1 red pepper, deseeded, cut into chunks
- 1 red onion, sliced
- 2 unpeeled garlic cloves
- 3 tablespoons pine nuts
- 2 tablespoons olive oil
- salt and ground black pepper
- 1 lemon, juiced
- 1/2 teaspoon Dijon mustard
- pinch caster sugar
- 1 (95g) bag baby salad leaves
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- Preheat the oven to 200 C / Gas 6. Cut the sweet potatoes into evenly sized large chunks. Place in a large roasting tin and drizzle over half the oil. Roast for 10 minutes or until just tender.
- Add the mushrooms, pepper, onion, garlic and pine nuts to the roasting tin. Toss well to coat in oil, season with a little salt and plenty of ground black pepper and roast for a further 15-20 minutes. The potatoes and mushrooms should be tender.
- Remove the tray from the oven and take the garlic out of the tray. Slip the papery skin from the garlic and crush to a pulp with the back of a spoon. In a small bowl, mix together the remaining oil, garlic pulp, lemon juice, mustard and sugar to make a dressing. Season to taste.
- Empty the salad leaves onto a large platter, top with the roasted vegetables then drizzle over the dressing. Serve warm.
