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Charred Spring Onion + Sweet Potato Salad
This fresh and versatile spring onion and sweet potato salad can double up as a wholesome lunch or a light dinner. Take your pick!
Ingredients
Ingredients
- sweet potatoes, cut into 4cm (2") chunks
- olive oil
- salt + pepper
- blanched hazelnuts
- spring onions, trimmed
- apple cider vinegar
- garlic clove, crushed
- red chilli, finely chopped
- watercress
- vegan Greek cheese, or other similar soft cheese substitute
Method
- 1
Preheat the oven to 180°C fan / 400°F.
- 2
Put the sweet potatoes onto a large baking tray, drizzle with 1 tablespoon of olive oil, season well with salt and bake for 40 minutes, turning once. When the sweet potatoes have 5 minutes left, add the hazelnuts.
- 3
Meanwhile, brush the spring onions with a little oil and heat a griddle pan until smoking hot. Griddle the spring onions all over until they have clear lines and are soft. This should take about 4-5 minutes.
- 4
Whisk 3 tablespoons of olive oil with the vinegar, garlic and chilli and set aside.
- 5
When the sweet potatoes and hazelnuts are cooked, toss them with the watercress and spring onions, then toss in the dressing and scatter over the Greek cheese to serve.
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