WARM SUMMER SALAD
2 sweet potatoes
1 onion
¼ cauliflower
1 small red pepper
8 cherry tomatoes, quartered
150g baby spinach
100g salted peanuts
Ottolenghi tahini and parsley dressing
Pre-heat the oven to 180ºC
Peel the sweet potatoes and cut each one into 6 - 8 chunks, depending on the size of your potatoes.
Cut the onion into 8 segments.
Put the potatoes and onions into the casserole dish and pour over the olive oil.
Mix well to coat the vegetables and roast in the oven for 30 minutes.
Break the cauliflower into florets ad add to the casserole and return to the oven for another 15 minutes.
Leave to cool to room temperature.
Dice the pepper and add to the dish with the tomatoes, peanuts and spinach.
Toss gently to mix.
This would be fine served with a vinaigrette, but is brought alive with Yotam Ottolenghi's superb parsley and tahini dressing.
Peel the sweet potatoes and cut each one into 6 - 8 chunks, depending on the size of your potatoes.
Cut the onion into 8 segments.
Put the potatoes and onions into the casserole dish and pour over the olive oil.
Mix well to coat the vegetables and roast in the oven for 30 minutes.
Break the cauliflower into florets ad add to the casserole and return to the oven for another 15 minutes.
Leave to cool to room temperature.
Dice the pepper and add to the dish with the tomatoes, peanuts and spinach.
Toss gently to mix.
This would be fine served with a vinaigrette, but is brought alive with Yotam Ottolenghi's superb parsley and tahini dressing.
We ate ours accompanied by sesame and garlic flatbreads and an ice cold rose wine.
© Netherton Foundry Shropshire 2016
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