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

    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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