I work with fresh vegetables every day and love using fresh ingredients to create a colourful and healthy dish - this roasted capsicum and roasted sweet potato recipe is one of my favourites. Served on a bed of baby spinach, my easy recipe has a homemade dressing that brings these simple ingredients to life.
This salad is perfect as a side dish or as a wholesome vegetarian meal. Salads don’t have to be "rabbit food" and sweet potato is a great base for a salad. Sweet potatoes are wholesome, filling, and full of goodness: nutrient rich, low in starch, high in fibre and no saturated fat. As the name suggests, they are sweeter than white potatoes.
For me, the dressing is what makes a salad special. This dressing has a lot of sweet ingredients, but the Dijon mustard cuts through the sweetness with a bit of a spice and bite. Try it, you're going to love it.
- Peel then cut the sweet potato into 2cm cubes, coat them in olive oil and bake in the oven at 180°C for 30-40 minutes until golden brown.
- Cut the capsicum into 2cm wide strips and brush with a little olive oil. Roast or grill for about 5-6 minutes on each side, or until chargrilled.
- Crush and lightly toast the almonds. You can toast them in a non-stick pan or in the oven on a lined baking tray at 180°C for five minutes.
- Prepare the dressing by whisking all of the ingredients together.
- Assemble a bed of baby spinach leaves and top with the sweet potato, roasted capsicum, almonds and a generous drizzle of the homemade dressing.