I had a dish with an amazing mint and honey dressing last week, so I was keen on finding out which other foods go well with it. I made a find quite fast: roasted sweet potato salad with mint and honey dressing, which gives you fresh, sweet and savoury tastes all at once. Serves 8 as a main dish.
1 red onion, thinly sliced
1.5kg sweet potato cut into 3cm cubes
2 tbsp olive oil
4 spring onions, sliced
1/3 cup coriander leaves
150g baby spinach leaves
150g golden sultanas
For the dressing:
handful mint leaves, finely chopped
1 clove garlic, finely chopped
1 tbsp runny honey
1/2 tsp Dijon mustard
1/2 tsp mild curry powder
2 tbsp red wine vinegar
6 tbsp extra virgin olive oil
Preheat the oven to 180°C. Put the red onion in a bowl and cover with cold water. Put aside.
Toss the sweet potato with the olive oil and season with salt and freshly ground black pepper. Arrange on an oven tray in a single layer, then roast for 20 minutes or until tender and crisp around the outsides. Remove from the oven and put aside to cool.
Drain the onion and toss together with the spring onions and coriander.
Put the spinach leaves on a platter, then top with the sweet potato and onion mixture. Sprinkle with the sultanas. If you like to top with something cheesy, go with gorgonzola or goat’s cheese.
Put the mint, garlic, honey, mustard, curry powder, vinegar and extra virgin olive oil in a small bowl. Whisk to combine, then drizzle over the salad and serve immediately.