Spinach And Sweet Potato Salad Recipe
Ingredients
| Sweet potato | 1 Medium | |
| Salt | To Taste | |
| Carrot | 1 Large, sliced | |
| Baby spinach leaves | 25 | |
| Pepper red | 1 To taste, deseeded | |
| Green pepper | 1/2 To taste, deseeded | |
| 2 spring onions, sliced at an angle | ||
| 30 g / 1 oz pine nuts | ||
| 30 g / 1 oz sultanas | ||
| Walnuts | 5 (For the dressing:) | |
| Coriander leaves | 1 Tablespoon, chopped (For the dressing:) | |
| Red chilli | 1 , chopped (For the dressing:) | |
| Honey | 1 Tablespoon (For the dressing:) | |
| 1 tablespoon plain low-fat runny yoghurt | ||
| 2 tablespoons virtually fat-free fromage frais | ||
| Coarsely ground black pepper | ||
Directions
1. Cook the sweet potato in boiling salted water until soft. Drain and slice, then set aside. Boil the carrot slices in the same way, drain and let cool.
2. On a serving plate mix the spinach leaves, sweet potato and carrot slices. Decorate with the red and green peppers and spring onion.
3. Make the dressing: in a bowl, mix together the pine nuts, sultanas and walnuts (if you like, reserve a little of each and some of the chilli for garnish). In another bowl, mix together the coriander, chilli, honey, yoghurt, fromage frais and salt to taste. Pour this over the nuts and sultanas and blend everything together. Season with coarsely ground black pepper.
2. On a serving plate mix the spinach leaves, sweet potato and carrot slices. Decorate with the red and green peppers and spring onion.
3. Make the dressing: in a bowl, mix together the pine nuts, sultanas and walnuts (if you like, reserve a little of each and some of the chilli for garnish). In another bowl, mix together the coriander, chilli, honey, yoghurt, fromage frais and salt to taste. Pour this over the nuts and sultanas and blend everything together. Season with coarsely ground black pepper.
Chef
