ASIAN INSPIRED SUMMER SALAD
Asked to bring a salad to a friend’s BBQ, but want to move away from your standard leafy offering and make something a little more jazzy? Wow your guests with this Asian Inspired Summer Salad. Made with roasted (slightly caramelised) sweet potatoes, beansprouts and watercress, with a toasted sesame dressing. It will not disappoint on taste and will have all your friends talking. It’s time to make salads the main event!
Ingredients
Salad
80g watercress
2 large sweet potatoes (peeled and sliced into approx. 1cm discs and then quartered)
1/2 cucumber (finely diced)
Generous handful of beansprouts
1 avocado (diced)
2 spring onions (finely sliced)
1 lime
1 tbsp sesame seeds
1 tbsp olive oil
1 tsp smoked paprika
Dressing
1 tbsp tamari
2 tbsp toasted sesame oil
1 tbsp white wine vinegar
1/2 tsp honey
Method
Pre-heat the oven to180 degree celsius.
Place the sliced sweet potatoes in a baking tray. Drizzle in the olive oil and sprinkle with the smoked paprika. Give a good shake before placing in the oven for 40 minutes (turn half way through).You want the potatoes to be slightly caramelised but don’t allow to burn.
Place the watercress in a large serving dish and add the cucumber and bean sprouts.
Place the dressing ingredients in a small jar, pop on the lid and give a good shake until the ingredients have combined. Pour the dressing over the salad ingredients. Toss the salad and dressing together, so the salad is evenly coated.
Put a frying pan over a low heat on the stove (no oil). Once warmed add the sesame seeds and lightly toast. This will only take a few minutes.
Once the sweet potatoes have finished cooking take out of the oven and allow to cool slightly (approximately 10 minutes), before adding to the salad. Give a quick toss.
Add the avocado, spring onions and sprinkle with the toasted sesame seeds. Squeeze the juice of half the lime over the top and slice the remaining lime and place on the top for a side garnish.
Enjoy!
