Saturday, January 24, 2009

Sweet potato and spinach salad

Ingredients (serves 6)
* 800g orange sweet potato, peeled
* 1/3 cup olive oil
* 1/4 cup pumpkin seeds
* 150g baby spinach
* 160g roasted red capsicum, cut into strips
* 1 tablespoon red wine vinegar
* 3/4 teaspoon dijon mustard

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Cut sweet potato into 2cm cubes. Combine sweet potato and 2 tablespoons oil in a large bowl. Season with salt and pepper and toss to coat. Place sweet potato in a single layer on tray. Roast for 40 to 45 minutes or until golden and tender. Set aside to cool.
2. Meanwhile, heat a non-stick frying pan over medium-low heat. Add pumpkin seeds. Cook, shaking pan, for 2 minutes or until lightly toasted. Allow to cool.
3. Arrange spinach on a plate. Top with sweet potato and capsicum. Whisk vinegar, mustard, remaining 2 tablespoons oil and salt and pepper in a jug until well combined. Drizzle dressing over salad. Sprinkle with pumpkin seeds. Serve.

Super Food Ideas - Page 53
Recipe by Kerrie Sun


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