Sweet Potato, Courgette, Hazelnuts and Pear Salad

Sweet Potato, Courgette, Hazelnuts and Pear Salad Recipe

30 Minutes
Serves: 2

Roast sweet potatoes and courgettes salad with pears, chilli, rosemary and sesame oil. Served on a bed of spinach with lightly toasted hazelnuts and a garlic flavoured vinaigrette

Recipe Ingreds


  • black pepper (to taste)
  • 2 whole courgette
  • 1 whole fresh chilli
  • 2 sprig fresh rosemary
  • 50 grams hazelnuts
  • 2 tbsp olive oil
  • 3 whole pears
  • salt (to taste)
  • 2 tsp sesame oil
  • 20 grams Spinach
  • 2 whole sweet potato


  • 1 tbsp balsamic vinegar
  • black pepper (to taste)
  • 1 sprig fresh rosemary
  • 1 cloves garlic
  • 1.5 tbsp olive oil
  • salt (to taste)
  • 1 tsp sesame oil
  • caster sugar (to taste)
  • 1 tbsp white wine vinegar

Recipe with pictures Steps

Step 1

  • set the oven to 180C 350F or gas mark 4
  • peel sweet potatoes , cut into chips
  • add to the bowl
  • cut the pears into quarters and then slices
  • add to the bowl

Step 2

  • wash and finely chop the chilli
  • add to the bowl
  • wash and finely chop the fresh rosemary
  • add to the bowl
  • add the olive oil and half the seasame oil
  • to the bowl

Step 3

  • place the contents of the bowl onto the baking tray
  • season with salt and pepper
  • place in the oven
  • cook for 5 minutes

Step 4

  • 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 5

  • wash the courgettes chop into chip shapes
  • add the hazelnuts and the courgettes to the baking tray
  • cook for a further 20 minutes

Step 6

  • while the courgettes are cooking

Step 7

  • wash and finely chop the fresh rosemary
  • peel and crush the garlic using the garlic crusher or chop finely
  • make the dressing by mixing all the dressing ingredients together in a bowl

Step 8

  • remove the roast veg from the oven
  • place the spinach on a serving plate
  • place the roasted veg on top of the spinach

Step 9

  • add the dressing

Recipe Utensils

  • 1 baking tray
  • 2 chopping board
  • 1 Garlic crusher
  • 1 large bowl
  • 2 large knife
  • 1 small bowl
  • 1 tea towel

About Sweet Potato, Courgette, Pear and Hazelnut Salad

This recipe is from the cookery book Savour by Peter Gordon., it is a delicious autumn salad and we have followed the recipe to a tee. A Sweet potato, courgettes and pear chips oven roasted with chilli rosemary and sesame oil. The hazelnuts are roasted in the oven and wrapped in a tea towel and rubbed to remove the skin. The nuts and roast vegetables are dressed in a rosemary, garlic and balsamic vinegar dressing. The salad is served on a bed of spinach. 

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