Sweet potato salad — roasted sweet potato chunks tossed in a tangy sherry vinegar and honey dressing with shallots, spring onions and chives. A warm, vibrant side with real depth.
- 1200g Sweet Potatoes
- 1 tablespoon Olive Oil
- 2 Shallots
- 4 sliced Spring Onions
- Bunch Chives
- 5 tablespoons Sherry Vinegar
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Honey
Video
Preparation
- Heat the oven to 200C/180C fan/gas 6. Toss the sweet potato chunks with the olive oil and some seasoning, and spread on a baking parchment-lined baking sheet. Roast for 30–35 minutes until tender and golden, then cool at room temperature.
- When just about cool, whisk together all the dressing ingredients with a little more seasoning and gently toss through the potato chunks — use your hands to avoid breaking them up.
