Nutty Roast Sweet Potato Salad

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Nutty Roast Sweet Potato Salad :

Ingredients

  • 2 (about 500g) orange sweet potato (kumara), peeled, cut into 3cm pieces
  • Olive oil spray
  • 2 tablespoons blanched almonds
  • 2 tablespoons walnut pieces
  • 2 tablespoons hazelnuts
  • 2 tablespoons sunflower kernels
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, quartered
  • 1 teaspoon honey
  • 1 x 150g pkt baby spinach leaves
  • Crusty bread, to serve

Method

  • Step 1 – Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place the sweet potato on the tray and spray with olive oil spray. Roast in oven for 40 minutes or until soft and lightly browned.
  • Step 2 – Meanwhile, spread the almonds, walnuts and hazelnuts over another baking tray, keeping the hazelnuts separate from the other nuts. Bake in oven for 6 minutes. Add the sunflower kernels and bake for 2-3 minutes or until lightly toasted. Set aside to cool for 15 minutes.
  • Step 3 – Place the hazelnuts in a clean tea towel and rub to remove the skins. Coarsely chop the hazelnuts, almonds and walnuts and place in a bowl with the sunflower kernels.
  • Step 4 – Combine the lemon juice, oil, garlic and honey in a small screw-top jar and shake until well combined. Set aside for 15 minutes to develop the flavours. Discard the garlic.
  • Step 5 – Combine the sweet potato and spinach in a large serving bowl. Drizzle over the dressing and toss until well combined. Sprinkle over the nut mix and serve with wholegrain bread.

Fred’s FruitOne Stop Shopping in Australia

Corn Sweet Potato Fritters

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Corn Sweet Potato Fritters :

Ingredients

  • 500g orange sweet potato, peeled
  • 2/3 cup self-raising flour
  • 2 eggs, lightly beaten
  • 2/3 cup buttermilk
  • 310g can corn kernels, drained
  • 1/3 cup coriander leaves, roughly chopped
  • olive oil cooking spray
  • 1 bunch Dutch carrots, scrubbed, cut in half lengthways
  • 125g sugar snap peas, topped
  • 200g yellow squash, cut into quarters
  • 1/3 cup reduced-fat yoghurt, to serve

Method

  • Step 1 – Cut sweet potato in half lengthways. Place on a large, microwave-safe plate. Drizzle with 1 tablespoon of cold water. Cover with plastic wrap. Microwave on high (100%) for 2 minutes or until almost tender. Allow to cool for 10 minutes. Coarsely grate.
  • Step 2 – Sift flour into a bowl. Whisk eggs and buttermilk together in a jug. Add to flour. Whisk until well combined. Stir in corn and coriander. Season with salt and pepper. Fold in sweet potato.
  • Step 3 – Heat a large, non-stick frying pan over medium heat. Spray with oil. Using ¼ cup of mixture per fritter, spoon mixture into hot pan, spreading to form a 12cm round. Cook fritters, in batches, for 2 minutes each side or until golden and firm to touch.
  • Step 4 – Meanwhile, place carrots, peas and squash in a steamer basket. Place over a saucepan of simmering water. Cook for 3 to 4 minutes or until tender.
  • Step 5 – Place 3 fritters on each plate. Top with 1 tablespoon of yoghurt. Season with pepper. Serve with vegetables.

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