Roasted Sweet Potato and Goat Cheese Salad with Honey Chilli Dressing

Roasted Sweet Potato and Goat Cheese Salad with Honey Chilli Dressing

Live Like N Pecan Brandy Cake

Salad

  • 450g sweet potato
  • 3 tbsp LIVE LIKE N grapeseed oil
  • 18 cocktail tomatoes
  • 75g walnuts
  • 80g wild rocket
  • 100g soft goat cheese
  • Sea salt
  • Freshly ground black pepper

Rub sweet potatoes to remove all dirt
Cut into slices
Arrange on baking tray and drizzle with grapeseed oil
Bake in oven at 170˚C (fan) for 35 minutes
(Turn round after 20 minutes)
Remove from oven and add tomatoes
Bake until tomatoes skins burst, about 5 minutes
Add walnuts and bake for 2 more minutes
Remove from oven, season with salt and let cool for 5 minutes
Arrange half the rocket on a large serving dish
Spoon sweet potatoes, tomatoes and nuts on top of rocket leaves
Break goat cheese and arrange on top of salad
Garnish with rest of rocket and drizzle with Honey Chilli Dressing

Dressing

Whisk oils, honey, juice, zest and mustard together
Season lightly with salt and pepper
Cover and let stand for at least 1 hour

Roasted Sweet Potato and Goat Cheese Salad with Honey Chilli Dressing

Salad

  • 450g sweet potato
  • 3 tbsp LIVE LIKE N grapeseed oil
  • 18 cocktail tomatoes
  • 75g walnuts
  • 80g wild rocket
  • 100g soft goat cheese
  • Sea salt
  • Freshly ground black pepper

Rub sweet potatoes to remove all dirt
Cut into slices
Arrange on baking tray and drizzle with grapeseed oil
Bake in oven at 170˚C (fan) for 35 minutes
(Turn round after 20 minutes)
Remove from oven and add tomatoes
Bake until tomatoes skins burst, about 5 minutes
Add walnuts and bake for 2 more minutes
Remove from oven, season with salt and let cool for 5 minutes
Arrange half the rocket on a large serving dish
Spoon sweet potatoes, tomatoes and nuts on top of rocket leaves
Break goat cheese and arrange on top of salad
Garnish with rest of rocket and drizzle with Honey Chilli Dressing

Dressing

Whisk oils, honey, juice, zest and mustard together
Season lightly with salt and pepper
Cover and let stand for at least 1 hour