Roasted Sweet Potato & Mint Salad with Vietnamese Dressing

Gao Previous Next INGREDIENT Roasted Sweet Potato & Mint Salad with Vietnamese Dressing European Print This

Serves: 4 Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: – calories – fat

Ingredients

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

Instructions

STEP 1

Preheat oven to 200°C/400°F.

STEP 2

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.

STEP 3

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.