Sweet Potato, Courgette, Hazelnuts and Pear Salad Recipe

Name: Sweet Potato, Courgette, Hazelnuts and Pear Salad
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Cuisine: British
Ingredients: 1 tbsp balsamic vinegar; black pepper (to taste); caster sugar (to taste); 2 whole courgette; 1 whole fresh chilli; 3 sprig fresh rosemary; 1 cloves garlic; 50 grams hazelnuts; 3.5 tbsp olive oil; 3 whole pears; salt (to taste); 3 tsp sesame oil; 20 grams Spinach; 2 whole sweet potato; 1 tbsp white wine vinegar

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

Salad

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

Dressing

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

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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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35 Minutes