To whip up this warm salad, you’ll toss roasted sweet potato and onion with baby leaves and vinaigrette. Serve topped with goats’ cheese rolled in toasted pine nuts, seeds and dates. Sensational!
Prep Time
30 min
Cuisine
Mediterranean
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
pumpkin seeds, sunflower seeds, pine kernels. May contain peanut, nut, sesame seeds. May contain peanut, nuts & sesame.
Allergens
Allergens highlighted by † (milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Chop the sweet potatoes (skins on) into large, bite-sized pieces
Cut the red onions into quarters, leaving the skins and root on
Tip: This stops them drying out and falling apart when roasting
2
Add the chopped sweetpotato and onion to a baking tray
Drizzle with olive oil and season with a generous pinch of salt and pepper
Put the tray in the oven for 20-30 min or until the onion is tender and the sweet potato is cooked and starting to crisp
3
While the sweet potato and onion is cooking, wash the baby leaf salad and pat dry with kitchen paper
Once dry, add it to a large mixing bowl
4
Add the pine nut & seed mix to a separate baking tray
Put the tray in the oven for 5 min or until the seeds have darkened slightly in colour
Once toasted, remove the tray from the oven and leave to cool
5
Meanwhile, combine the white wine vinegar with 2 tbsp [3 tbsp]olive oil and season with a pinch of salt and pepper – this is your dressing
Chop the chopped dates up a little more, so they are very finely chopped
6
Grind a generous amount of pepper onto a chopping board, add the toasted pine nut & seed mix and the chopped dates and chop the lot roughly – this is your fruity seed mix
Press the goats' cheese rounds into the fruityseed mix – these are your seeded goats' cheese rounds
Tip: Apply a good amount of pressure so that the mix sticks to the cheese
Save anyfruity seed mixthat didn't stick for the next step!
7
Once the vegetables are done, carefully remove the skins from the cooked onion by cutting off the root and peeling off
Separate the onion quarters into petals
Add the onion petals, cookedsweet potato, and remaining fruity seed mix to the salad bowl
8
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