Nutty Roast Sweet Potato Salad

1

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.

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Roast Vegetables Pine Nut Crumble

1

Roast Vegetables Pine Nut Crumble :

Ingredients

  • 3 large Desiree potatoes, peeled
  • 1 large kumara (orange sweet potato), peeled
  • 600g Jap pumpkin, peeled, deseeded
  • 2 tablespoons olive oil
  • 4 slices white bread, roughly chopped
  • ¼ cup pine nuts, toasted
  • 1/3 cup grated parmesan cheese
  • ¼ cup flat-leaf parsley leaves, chopped
  • 1 garlic clove, crushed
  • 40g butter, melted, cooled

Method

  1. Step 1 – Preheat oven to 200°C. Cut potatoes, kumara and pumpkin into 5cm pieces. Place all vegetables into a roasting dish in a single layer. Drizzle with oil. Season with salt and pepper. Toss to coat. Roast for 45 minutes or until golden and just tender.
  2. Step 2 – Place bread and pine nuts into a food processor. Process until crumbs form. Transfer to a bowl. Add parmesan, parsley, garlic and butter. Season with salt and pepper. Mix well. Remove vegetables from oven. Sprinkle crumble over vegetables. Roast for a further 10 minutes or until crumble is golden. Serve.

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Roast capsicum hommus

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Roast capsicum hommus :

Ingredients

  • 400g can chickpeas, drained, rinsed
  • 1 ½ tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 garlic clove, quartered
  • ½ cup chopped chargrilled capsicum
  • 2 tablespoons olive oil

Method

  1. Step 1 – Process chickpeas, tahini, lemon juice, garlic and capsicum until almost smooth. Season with salt and pepper. Add oil and 1 tablespoon cold water. Process until combined. Serve with herb and salt crisps (see related recipe).

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