This fresh, zingy salad is packed with flavour
Recipe and image courtesy of Bennett Opie, bennettopie.com
Cooking tip: Save time by roasting the sweet potatoes in an air fryer. Preheat to 190°C, place the lightly oiled sweet potatoes into the air fryer and cook for 12-15 minutes until cooked and slightly charred.
Preheat the oven to 200°C/180°C fan/gas mark 6 and line a large baking tray with baking paper.
Wash and dry the sweet potatoes. Cut into thick slices, about 1cm thick. Place the slices onto the prepared baking tray, drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelised.
Meanwhile, crumble the goat’s cheese into small pieces.
Once the sweet potatoes are cooked, remove them from the oven and leave to cool slightly.
Into a serving bowl or dish, add the mixed salad leaves and top with the sweet potato and crumbled goat’s cheese. Cut the pickled walnuts into generous chunks or slices and scatter over the salad. Drizzle with a little extra olive oil and serve immediately.
