Warm Roasted Sweet Potato Salad with Camembert Cheese
Recipe supplied by: Sharon Jackson
Ingredients
- WARM ROASTED SWEET POTATO SALAD
- 500g orange sweet potato, peeled and cut into 3 cm pieces
- 2 T olive oil
- 200g watercress or snow pea sprouts
- 60g hazelnuts roasted, skinned and coarsely chopped
- 1 whole camembert cheese cut into 8 wedges, dipped in flour, egg wash and breadcrumbs and deep fried
- DRESSING
- 1 clove garlic, crushed into a paste
- 1/3 cup olive oi
- 1 T red wine vinegar
- 1 t Dijon mustard
- 40g hazelnuts coarsely chopped
Method
- WARM ROASTED SWEET POTATO SALAD
- Combine sweet potato and olive oil in a large roasting pan and roast at 200 degrees for 45 minutes, or until sweet potato is cooked and golden brown on edges
- Toss watercress or sprouts with half the dressing and place in a large, shallow salad bowl
- Top with warm sweet potato, chopped hazelnuts and deep fried camembert
- Drizzle with remaining dressing and serve immediately
- DRESSING
- Process all ingredients in a food processor until well combined and nuts are finely chopped
Cooking Tips & Tricks
To serve
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- Recipe Uploaded: 09.07.2015
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