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Print this Recipe    Sweet Potato 03

Roasted Sweet Potato Salad
Yield: 4 servings

450 g sweet potatoes; peeled and sliced
1 tablespoon olive oil
seasoning
225 g salad leaves
110 g cherry tomatoes; halved
2 tablespoons pumpkin seeds

2 teaspoons sherry vinegar
2 tablespoons extra virgin olive oil
1 teaspoon clear honey

Preheat broiler to a medium heat and brush the potato slices with
the olive oil. Season and grill for 10 minutes on each side until
tender. Arrange salad leaves, tomatoes and seeds on a platter.
Make the dressing by pouring into a jug and whisking well. Drizzle
over the salad leaves. Place the hot potato slices on the salad
and serve.

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