SWEET POTATO SALAD DRESSING 60 ml ( 4 T ) lemon juice 30 ml ( 2 T ) light soy sauce 15 ml ( 1 t ) chopped chives 125 ml ( 1/2 c ) chopped fresh parsley Sugar SALAD 6 sweet potatoes, scrubbed and sliced 1 medium onion, cut into chunks Salt Fresh thyme leaves 80 ml ( 1/3 c ) olive oil 2 celery sticks, finely chopped Cos lettuce leaves 125 ml ( 1/2 c ) cashews, toasted and roughly chopped Preheat the oven to 200 C and grease a roasting pan. DRESSING Mix the ingredients and set aside. SALAD Arrange the sweet potatoes and onion in a single layer in the roasting pan. Season with salt, scatter thyme on top and drizzle with the oil. Roast for about 40 minutes or until the vegetables are soft and golden brown. Turn the sweet potatoes occasionally. Pour three-quarters of the dressing over the hot vegetables and leave to cool. Add the celery. Arrange the lettuce on a serving platter and spoon the salad on top. Sprinkle the nuts over and drizzle with the remaining dressing. Serves 4-6 Plunge the raw sweet potato slices in lemon water to prevent discoloration.
Posted on: Fri, 20 Sep 2013 14:56:14 +0000
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