Roasted Kumara (Sweet Potato) Salad |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Roasted sweet potato served on a bed romaine. Any nut can be subbed for the pine nuts, i.e. macadamia or pistachios. Ingredients:
1 large kumara, peeled and diced into cubes (sweet potato) |
2 tablespoons olive oil |
1 pinch sea salt |
6 leaves romaine lettuce, chopped |
8 cherry tomatoes, halved |
4 radishes, sliced |
1/4 cup feta cheese, crumbled |
1/4 cup pine nuts, toasted |
1 -2 tablespoon olive oil, to taste |
1 -2 tablespoon balsamic vinegar, to taste |
fresh ground black pepper, to taste |
Directions:
1. Pre-heat the oven to 350°F.
2. Place the kumara in a baking dish and drizzle with 2 tablespoons olive oil. Sprinkle on a pinch of salt. Roast for 25 minutes or until soft. Set aside to cool.
3. Divide lettuce, tomato halves and radish slices between two chilled plates. Top each with half of the cooled kumara.
4. Sprinkle on crumbled feta and pine nuts.
5. Drizzle with olive oil and balsamic vinegar. Sprinkle with freshly ground black pepper.
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