Sweet Potato Salad Recipe

This colourful salad will brighten up your lunch this summer! With refreshing orange, creamy Boursin and tasty sweet potato.

by Justine Schofield

Ingredients
Method

Ingredients

Salad
- 4 Sweet potatoes (whole and wrapped in foil)
- 200 Boursin
- 1 handful whole Almonds (ideally smoked)
- 1 bunch Fresh parsley (finely chopped)
- 1 Tomato (finely chopped)
- 1 Shallot (finely chopped)
- 1 Orange (segmented)
- 1 Lemon (to serve)
- Crusty bread (to serve)
Dressing
- 1 Tbs Dijon mustard
- 2 tsp Red wine vinegar
- 60 ml Olive oil

Method

1

Place the whole sweet potatoes in the oven at 205°C for 30 minutes, or until soft. Peel the skin off (or leave it on, if you like) and roughly chop into big chunks. Place in a bowl.

2

For the dressing, place the mustard, red wine vinegar and olive oil in a jar and shake well to emulsify. Season to taste with salt and pepper.

3

Add the cheese, almonds, parsley, tomato, shallot and orange to the sweet potato along with the dressing. Toss. Serve with lemon and bread.

	4	Sweet Potatoes (whole and wrapped in foil)
	1 Tbs	Dijon Mustard
	2 tsp	Red Wine Vinegar
	60 ml	Olive Oil
	200	Boursin
	1 handful whole	Almonds (ideally smoked)
	1 bunch	Fresh Parsley (finely chopped)
	1	Tomato (finely chopped)
	1	Shallot (finely chopped)
	1	Orange (segmented)
	1	Lemon (to serve)
	0	Crusty Bread (to serve)

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Sweet Potato Salad Recipe

Ingredients

Salad

Dressing

Method

1

2

3

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