Plum, sweet potato and Gorgonzola salad
45 min
This is a fancy salad comprising of plums, baked sweet potato and Gorgonzola cheese. Ideal for a dinner party or special gathering.
2 people made this
Ingredients
Serves: 4
- For the potatoes
- 2 large sweet potatoes, cut into wedges
- 1 garlic clove, finely chopped
- 2 tablespoons olive oil
- 1 fresh fennel bulb, finely sliced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried chilli flakes
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon smoked paprika
- salt and freshly ground black pepper
- For the dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- salt and freshly ground black pepper, to taste
- 4 to 6 slices fresh fennel
- To serve
- 120g baby spinach leaves
- 3 to 4 South African plums - halved, stoned and sliced
- 50g Gorgonzola cheese, coarsely crumbled
- 50g toasted pecan nuts
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- Preheat the oven to 180 C /160 C fan / Gas 4.
- Combine the sweet potatoes, garlic (reserve a little for the dressing later), oil, fennel and spices in a bowl and toss to coat. Season to taste and tip into a roasting tin.
- Bake for about 25 to 30 minutes until the sweet potato is soft and caramelised. Remove from the oven and allow to cool.
- To make the dressing, scrape up the spiced cooking oil from the roasting tin and add the 2 tablespoons of olive oil and the red wine vinegar. Check the seasoning and add some finely sliced fennel.
- To serve, share the spinach leaves between 4 plates. Toss the roasted sweet potato with the dressing and place on top of the spinach. Arrange a few sliced plums on top and scatter with Gorgonzola and pecans.
For the potatoes:
For the dressing:
To serve:
Recipe author
Recipe created by Reuben Riffel, head at Reuben's Restaurant.
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