About this recipe:To make this sweet potato salad into a main course, add slices of fresh mozzarella cheese, cubes of feta or another soft cheese of your choice before you drizzle on the dressing. Or, serve with slices of chorizo.
500g sweet potatoes, peeled, quartered lengthways and cut into thin slices
3 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
250g rocket leaves
1 navel orange, peeled and segmented
1 small red onion, thinly sliced
3 tablespoons raisins
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Method Prep:25min › Cook:20min › Ready in:45min
Preheat oven to 200 C / Gas mark 5. Line a large baking dish with foil and lightly coat with cooking spray. Toss the sweet potatoes in the baking dish with half the oil to coat, then spread in an even layer. Roast until tender and lightly browned, about 20 minutes.
Whisk the remaining oil, lemon juice, orange juice, honey, salt and pepper in a small bowl. Taste dressing and add 1 teaspoon lemon juice, if desired.
Toss warm sweet potatoes and dressing in a serving bowl. Add rocket, orange segments, onion and raisins. Toss to combine.
On average, one medium sweet potato provides more than 100 per cent of the Recommended Dietary Intake (RDI) for vitamin A and about 80 per cent of the RDI for vitamin C.