Sweet Potato Salad with Herbs and Nuts

Sweet Potato Salad with Herbs and Nuts
Print Recipe
This is a great salad, suitable for a starter or as a main meal. The home-made dressing adds a richness and unique character to the entire dish.
Servings
4 people
Servings
4 people
Sweet Potato Salad with Herbs and Nuts
Print Recipe
This is a great salad, suitable for a starter or as a main meal. The home-made dressing adds a richness and unique character to the entire dish.
Servings
4 people
Servings
4 people
Ingredients
Salad
Dressing
Servings: people
Instructions
  1. Preheat the oven to 190 °C. Roast the pecan nuts in the oven for 5 minutes.
  2. Don't peel the potatoes and cut them in little cubes, spread them out on an oven plate and cover them with olive oil and some salt and pepper. Stir them well and roast them for 30 minutes (stir them halfway through), until they are almost done.
  3. Mix all the ingredients for the dressing in a bowl, add salt and pepper.
  4. When the potatoes are done and still warm, put them on a serving plate.
  5. Add spring onion, leaf parsley, chili flakes, pecans an raisins together with the dressing, stir gently.
Recipe Notes

Source: Yotam Ottolenghi

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Guidelines for Our Recipes

  • Dishes based around vegetables and pulses
  • Using many fresh (unprocessed) ingredients
  • Working with lots of spices, grains and nuts
  • Low in carbohydrates
  • Meat in moderation
  • No added sugar
  • Few unsaturated fats
  • Low in glychemic index
  • Whole grain instead of white flour, bread, rice and pasta

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