The Sweet Potato Salad Spot
Henry VIII would approve.
Ingredients
- 1-2 large sweet potatoes, depending on just how large, peeled and chopped into 1.5cm cubes (size of chunks not critical as long as all are roughly the same size)
- 60 g baby spinach leaves
- 60 g rocket (arugula)
- 100 g prosciutto
- 2 tsp cumin
- olive oil
- optional, you can add other roasted vegetables, a little roasted red onion works well
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- salt, pepper
Instructions
- Sprinkle cumin over diced sweet potato and drizzle over olive oil. Bake In a 220℃/428℉ oven until tender, approximately 20-25 minutes. Turn halfway. Allow to cool.
- Spread prosciutto in a single layer on baking paper and roast at the same time until it changes colour and becomes a little crispy. About 10 minutes. Watch so it doesn't burn. Allow to cool.
- Whisk dressing together and drizzle over leaves in salad bowl. Arrange sweet potato and crumbled prosciutto artfully over leaves.
- ***A note on the dressing; it's usually 2:1 when it comes to olive oil (and I like a light extra virgin oil oil) vs lemon juice, but you can add additional lemon to taste, or take it back a notch too.