Rainbow harvest salad
Roasted sweet potato, creamy avocado, and crisp garden greens with a lemon-tahini dressing.
http://localhost:3000/recipes/rainbow-harvest-salad
A generous bowl of colour is a lovely way to make a simple meal feel special. Warm sweet potato meets crunchy leaves and a creamy dressing, with chickpeas to bring everything together.
Serve as a side for four, or divide into two larger bowls for lunch.
LET’S MAKE SOMETHING GOOD
Into the kitchen.
The method
Heat the oven to 200°C (180°C fan). Toss the sweet potato with olive oil and a pinch of salt. Spread on a baking tray and roast for 25 minutes, turning halfway, until tender and golden.
Whisk the tahini, lemon juice, maple syrup, and water in a small bowl. Add a little more water if needed for a pourable dressing. Season to taste.
Arrange the lettuce, chickpeas, avocado, tomatoes, cabbage, radishes, and pepper in a serving bowl. Add the warm sweet potato.
Spoon the dressing over just before serving and toss gently at the table.
A little kitchen wisdom
Keep the dressing separate if preparing ahead. Add the avocado shortly before serving. Tahini contains sesame; check guests' requirements before serving.
Part of our sample collection. This recipe has not yet been kitchen-tested; photography is illustrative.
