Turkish recipe for 6 people, takes only 35 mins; recipe has sweet potato, olive oil, shallot, spring onion, chive, sherry vinegar, extra-virgin olive oil and honey.
Sweet potato salad
Course: Turkish
Servings
6
servings
Prep time
15 mins
Ingredients
- Extra Virgin Olive Oil: 2 tbsp extra-virgin olive oil
- Olive Oil: 1 tbsp olive oil
- Spring Onion: 4 spring onions, finely sliced
- Chive: small bunch chives, snipped into quarters or use mini ones
- Sweet Potato: 1.2kg sweet potato, peeled and cut into biggish chunks
- Shallot: 2 shallots (or half a small red onion), finely chopped
- Sherry Vinegar: 5 tbsp sherry vinegar
- Honey: 2 tbsp honey
Directions
- Heat 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 mins until tender and golden. 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.
