It’s the side dish recipe that never disappoints: a sweet potato and mint salad with a mellow earthiness, herbaceous freshness and zing in every mouthful. Pair it with a tangy Vietnamese dressing to make it even more delectable.
Roasted Sweet Potato and Mint Salad with Vietnamese Dressing
1kg (2 lb 3 oz) sweet potato, coarsely chopped into 3-4cm (roughly 1.5 inch) pieces
2 tbsp olive oil
sea salt
4 cups rocket leaves (arugula)
½ bottle Marion’s Kitchen Vietnamese Style Tangy Dressing
1 r ed onion, thinly slice d
2/3 cup f resh mint leaves, torn
¼ cup c hopped roasted peanuts
- Preheat oven to 200 ° C/390 ° F.
- 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.
- 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.
