Choppers Twice baked Sweet Potato Salad
- 1 large Sweet Potato
- 2 Handfuls of Rocket ( arugula)
- 1 bunch Italian Parsley
- 75 grams Plain Unsweetened Greek Yoghurt
- 7 Walnuts
- 7 Almonds
- 90 grams Feta (any type you like)
- 7 large Sundried Tomatoes (with 15ml of the oil they come in reserved)
- 15 ml Red Wine Vinegar
- 1/4 large Spanish Onion (finely diced)
- 2 slice Ciabatta Bread
- 35 grams Pinenuts
- 1 neutral cooking oil
- 1 Seasonings to taste
- 50 ml Corn Syrup
- Preheat oven to 170F C
- Prick skin of Sweet Potato and place on wire rack in the middle of the oven, season it and then bake for 30 minutes.
- remove Sweet Potato and leave to cool.
- Meanwhile, blitz in a blender the Parsley, walnuts, almonds, a pinch of salt and the yoghurt until quite a thick sauce forms
- Clean blender and then blitz the Sundried Tomatoes, their reserved oil and the Red Wine Vinegar together coarsely
- Toast Pinenuts until lightly toasted.
- put aside
- Sweat off and then drain the Spanish Onion.
- Just to take some rawness from the flavour
- Cut up the Ciabatta Bread into slices then dice these.
- Shallow fry in some neutral oil until golden brown all over.
- Drain well.
- Take par-cooked Sweet Potato and remove skin.
- Dice into good bite sized chunks.
- put in greaseproof-papered roasting dish and pour over thinly the corn syrup.
- Bake again until just cooked through and caramelised.
- when cooked, place warm Sweet Potato in the middle of your serving plate and pepper it.
- place the Rocket over and around the potato followed by the Italian Parsley sauce/thick dressing put over and around.
- Pull apart Feta and put this on next, then the Ciabatta Croutons.
- Then put the diced onion on followed by the Sundried Tomato mixture to taste.
- and finally add the Pinenuts.
- Done!
- Enjoy!
rocket, italian parsley, yoghurt, walnuts, almonds, tomatoes, red wine vinegar, onion, bread, pinenuts, oil, syrup
Taken from cookpad.com/us/recipes/337722-choppers-twice-baked-sweet-potato-salad (may not work)