Roasted Sweet Potato & Fennel Salad
A delicious complement to any Sunday roast!
1 tblsp olive oil
Salt and pepper, to taste
1 tblsp thyme leaves
1/2 tsp chilli flakes
1/2 cup walnuts
1 baby fennel (200g), trimmed
3 brussels sprouts, trimmed
1 cup shaved parmesan
1/2 cup roughly chopped parsley
1/4 cup caramelised
balsamic vinegar
Extra 1 tblsp olive oil
Ingredients
700g sweet potato, peeled1 tblsp olive oil
Salt and pepper, to taste
1 tblsp thyme leaves
1/2 tsp chilli flakes
1/2 cup walnuts
1 baby fennel (200g), trimmed
3 brussels sprouts, trimmed
1 cup shaved parmesan
1/2 cup roughly chopped parsley
1/4 cup caramelised
balsamic vinegar
Extra 1 tblsp olive oil
Method
1 Cut sweet potato into 12 slices, about 1cm thick. Toss in olive oil. Season with salt and pepper. Sprinkle with thyme and chilli. Arrange on a large oven tray lined with baking paper.
2 Cook in a moderate oven (180C) for 35 to 40 minutes, or until tender, turning halfway through. Remove and set aside to cool.
3 Sprinkle walnuts over an oven tray. Place in same oven. Cook for 6 to 7 minutes, or until toasted. Remove and set aside to cool
4 Using a sharp knife, cut fennel and sprouts into wafer-thin slices. Place in a large bowl. Add nuts, parmesan and parsley. Season with salt and pepper. Toss well.
5 To serve, place a slice of sweet potato onto each plate. Top with about ΒΌ cup of the fennel salad. Drizzle with 1 tsp balsamic vinegar. Repeat for another two layers, finishing with salad. Drizzle with combined remaining balsamic and extra oil.- Source:
- New Idea
- Author:
- Stylist:
- Carolyn Feinberg
- Photographer:
- Benito Martin
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