30 Minutes
Sweet Potato, Courgette, Hazelnut & Pear Salad

Sweet Potato, Courgette, Hazelnuts & Pear Salad

Sweet potatoes, courgettes and pears roasted with chilli, rosemary and seasame oil. Served on a bed of spinach topped with lightly roasted hazelnuts and a garlic and balsamic vinegarette

How it's doneDirections

Step 1

Set the oven to 180C 350F or gas mark 4

Step 2

peel sweet potatoes , cut into chips and place in a bowl

Step 3

Cut the pears into quarters and then slices, add to the bowl

Step 4

Wash and finely chop the chilli add to the bowl

Step 5

wash and finely chop the fresh rosemary add to the bowl

Step 6

add the olive oil and half the seasame oil to the bowl

Step 7

Place the contents of the bowl onto the baking tray. Season with salt and pepper. Place in the oven, cook for 5 minutes

Step 8

Place the nuts on a baking tray, cook for 5 minutes. Remove the nuts from the oven. Wrap in a clean tea towel, rub the nuts to remove the skin .
Roughly chop the hazelnuts

Step 9

wash the courgettes chop into chip shapes. Add the hazelnuts and the courgettes to the baking tray. Cook for a further 15 minutes

Step 10

while the courgettes are cooking, peel and crush the garlic using the garlic crusher or chop finely . Make the dressing by mixing all the dressing ingredients together

Step 11

place the spinach on a serving plate, remove the courgettes from the oven
add the courgette mixture, add the dressing serve immediately

What you needIngredients

Servings 2
Utensils
  • 2 Baking Tray
  • 1 Chopping board
  • 1 Large Knife
  • 1 small bowl
  • 1 large bowl
Salad
  • 500 grams sweet potato
  • 3 pears
  • 1 fresh chilli
  • 2 sprigs rosemary
  • 2 tbsp olive olil
  • 1 tbsp sesame oil
  • 2 courgettes
  • 20 gram spinach
  • 50 grams hazelnuts
  • salt to taste
  • pepper to taste
Dressing
  • 1 garlic clove
  • 2 tbsp balsamic vinegar
  • 1 tbsp white wine vinegar
  • 11/2 tbsp olive oil
  • 1 tsp sesame oil
  • 1/2 ts caster sugar
  • 1/2 fresh rosemary
  • salt to taste
  • pepper to taste

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