Try out this yummy sweet potato salad recipe today.
Preheat oven to 200°C (180 fan forced).
Line a baking tray with baking paper and arrange sweet potato in a single layer. Drizzle with oil and season.
Place the garlic cloves in the centre of a piece of foil, drizzle with oil, enclose and add to tray. Roast for 30 minutes or until tender and lightly caramelised.
For the dressing, remove the garlic from the foil then squeeze out the flesh into the bowl. Mash with a fork.
Grate in the parmesan then add the lemon zest and juice, 100ml olive oil and season. Whisk to combine.
Combine the sweet potato, avocado, and watercress on a platter. Scatter over the nuts and drizzle over the dressing. Scatter over micro shiso.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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