Sweet Potato Salad
I think I’m really clever when I make a meal and the left overs can be eaten for a couple of days. Not to mention the time I save!
I’m talking about salads that can be reinvented meal after meal on their own or used as an accompaniment to a piece of meat or fish. Roast vegetable salads hold perfectly well in the fridge for a couple of days.
When I roast vegetables I often make an extra tray, while the oven is on why not! I use the extra vegetables to make a frittata, perfect for lunch or dinner or I make a different salad, adding lentils or chickpeas, they are really versatile to have on hand. My kids seem to like roast vegetables better than steamed, you can always re heat them and serve the next night for dinner. Re heating only take 10 minutes instead of the 40 to roast them.
Sweet potato is one of my favorite vegetables roasted. This salad is perfect along side any meat or fish but equally as good on its own.
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Recipe
4 cups chopped sweet potato cut into 1 cm pieces
Season with salt, pepper, pinch of chilli (avoid if feeding to kids) and a pinch of cumin, 1 Tablespoon Olive oil
2 red onions finely sliced
3 rashes of bacon finely sliced – remove the fat
2 tablespoons currents
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 cup chopped fresh parsley
2 cups of fresh spinach
Roast the potato at 180 C with the seasoning for 20 minutes. After 20 minutes turn the potato pieces (shake pan) and scatter over the sliced onion and bacon. Return to the over for a further 30 minutes or until cooked.
Remove the potato from the oven and scatter over the currents reserving the liquid. Add the parsley and spinach. Gently toss. Add the olive oil to the reserved vinegar and spoon over.
To make this salad into your lunch the next day, add some Fetta cheese crumbled over the top, a handful of toasted pine nuts or a can of drained chick peas. Serve the salad on a bed of rocket and you have a healthy lunch.