Roast Sweet Potato Salad.

While I am still at home for the next two weeks before I head of on my adventures at university, I am experimenting with different salads and meals in preparation for the new start. So to make this salad, I cut up a sweet potato, tomatoes and a sweet pepper in to wedges and roasted in the oven with olive oil for 30minutes. After roasting I put it all into a bowl on top of some baby spinach and spring onions. I served it with brie and garlic bread this time, but I think pine nuts would also go realy well with the mix of flavours! I must admit though this meal has got me thinking about all the lovely seasonal produce that comes with autumn...

XO, Miriam

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