Recipe of the Month

Sweet Potato Wedges and Salad
 
Number of servings: 3

Ingredients

• 1 large sweet potato, washed
• 1 tbsp olive oil
• 200g cherry tomatoes
• 100g mixed pepper salad leaves
• 1tbsp dried cranberries
• 2tsp olive oil
• 1tsp balsamic vinegar
• 2tsp orange juice

Cooking Instructions

1. Preheat the oven to 180.C/160.C fan/ Gas 4.

2. Cut the sweet potato lengthways into 8 wedges, toss in the oil and roast until tender (for about 40 minutes). Allow to cool then chill overnight

3. Peel 2 cooked potato wedges and cut into chunks.

4. Mix with 100 g of the tomatoes, 50g of the salad leaves and the cranberries.

5. Whisk the oil, balsamic vinegar and orange juice together and put in a container with a tight-fitting lid.

6. Drizzle over the salad before serving