Plum, sweet potato and Gorgonzola salad

Plum, sweet potato and Gorgonzola salad


2 people made this

About this recipe: This is a fancy salad comprising of plums, baked sweet potato and Gorgonzola cheese. Ideal for a dinner party or special gathering.

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

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    For the potatoes:

  1. Preheat the oven to 180 C /160 C fan / Gas 4.
  2. 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.
  3. Bake for about 25 to 30 minutes until the sweet potato is soft and caramelised. Remove from the oven and allow to cool.
  4. For the dressing:

  5. 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.
  6. To serve:

  7. 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.

Recipe author

Recipe created by Reuben Riffel, head at Reuben's Restaurant.

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