Ingredients

  • 3 small leeks trimmed into 2.5cm slices
  • 1kg sweet potato cut into cubes
  • 50 grams rocket
  • 1 tablespoon olive oil

Dressing ingredients

  • 125g plain Greek style yoghurt
  • 2 tablespoons wholegrain mustard

Author of this recipe

Schreurs and Sons

Schreurs and Sons

Grower / producer

We get excited about fresh produce, whether it is creating a salad or steaming up vegetables. It is part of our DNA. In many ways, a salad is a social event – from preparation to enjoying the... Read more
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A great, tasty salad which can be served warm or cold. This is a family favourite for eating in winter - a combination of roasted vegetables with salad you have to try it!.

Preparation

Salad
Preheat oven to 190°C/170°C fan forced. Place sweet potato, and leek in a large roasting pan with olive oil. Toss to coat. Roast for 30-40 mins until cooked through. Place vegetables and rocket in in a salad bowl, toss to combine and serve drizzled with yoghurt mixture.

Dressing
Combine yoghurt and mustard in a bowl. If too thick, add a little water to dressing consistency.

Tips from the author

Serves 4 as a side dish or 2 people as a main. This salad also works well with roasted beetroot and/or feta cheese.