1kg (2.2 lb) sweet potato, coarsely chopped into 3-4cm (1-11/2 in) pieces
2 tbsp olive oil
sea salt
4 cups rocket leaves (arugula)
½ bottle Marion’s Kitchen Vietnamese Style Tangy Dressing
1 red onion, thinly sliced
2/3 cup fresh mint leaves, torn
¼ cup chopped roasted peanuts
Preheat oven to 200°C/400°F.
Place the sweet potato in a large baking dish. Drizzle with oil and season with salt. Bake, turning halfway through cooking, for 40 minutes or until crisp.
Place the rocket on a serving platter. Drizzle with a little Marion’s Kitchen Vietnamese Style Tangy Dressing. Combine the sweet potato, onion and mint in a bowl and arrange on top of the rocket. Drizzle over the remaining dressing and sprinkle with peanuts.
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