Related
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Prep Time:
10m
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Cook Time:
30m
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Total Time:
40m
Ingredients
- 500 grams sweet potato (kumera), peeled and cut into small pieces (1 medium size sweet potato, use more if you are using this as a main or feeding a crowd)
- 1 cup mint leaves
- 1 cup basil leaves
- 1 cup baby spinach and rocket mix (more if you are feeding a crowd)
- 1/2 cup roasted cashews
- juice of 1 lime, to produce at least 1/4 cup (you may need 2 limes if they are not juicy)
- 1 teaspoon sesame oil
- 1 teaspoon heaped, of freshly grated ginger or ginger paste
Method
- Preheat oven to 200 degrees celsius.
- Place cut sweet potato on a baking paper lined tray and roast for approx 30 minutes, or until golden and soft. Set aside.
- Place fresh herbs and salad leaves on the base of a large plate or platter.
- Add sweet potato and cashews.
- Combine the lime juice, sesame oil and ginger and shake. Pour over the salad.
- If you are making this for a large group and want to use more sweet potato and greens to bulk it out, double the dressing ingredients also.
