Roast Sweet Potato Salad
Serves 415 mins prep40 mins cook
This delicious and healthy roasted sweet potato salad features tuna mayo, chargrilled tender stem, and a mixed salad. It's a variation of the classic jacket potato, offering satisfying results with a bit more effort.
0 servings
What you need
Instructions
1: Preheat the oven to 180/200°C. 2: Peel and cut sweet potato into chunks, then season with salt, pepper, chilli flakes, and drizzle with olive oil. Roast for 30-40 minutes, tossing halfway. 3: Prepare the tuna-mayo mix by combining one tin of tuna, half a tin of sweet corn, two generous dollops of mayo, a quarter of a finely diced red onion, salt, pepper, and chilli flakes. Mix well. 4: For the salad base, add mixed leaves, two salad tomatoes cut into chunks, one green pepper finely sliced, pitted green olives, and a handful of finely diced red onion. Season to taste. 5: For the tender stem, season with salt, pepper, paprika, and finely chopped garlic, then drizzle with olive oil. Place alongside sweet potato for the last 15 minutes of roasting. 6: Assemble the dish by mixing the salad and placing it in the center of the plate, with chargrilled greens on the outside. Spoon sweet potato chunks into the middle and add generous dollops of tuna-mayo alongside. Garnish with spring onion and a drizzle of siracha.View original recipe