Tenderstem® and sweet potato salad
Created by Victoria Smith
I love to travel, trying all different foods. Camden food market is my favourite place. I love to cook seasonal fresh home grown produce.
- Created by Victoria Smith
- 30 mins preparation
- 30 mins cooking
- Serves 2
Roasted sweet potato and Tenderstem® on a bed of puy lentil, mango, spinach, feta and toasted sesame seeds dressed with olive oil.
- 70g puy lentil
- 200g sweet potato
- 200g Tenderstem® broccoli
- 120g feta cheese
- 100g spinach
- 5ml olive oil
- Pinch salt
- Pinch cracked black pepper
- 60g mango chutney
Boil the puy lentils in water until cooked, drain in a colander and cool under cold running water.
Once cooled drain again and mix in the mango chutney. Set aside.
Peel and dice sweet potato roll in oil and season with salt and pepper. Roast for 25 to 30 min.
Boil Tenderstem® in salted water until part cooked then add to the sweet potato after 15 min in oven.
Toast the sesame seeds.
Dress the spinach leaves with olive oil and sesame seeds.
Put puy lentils on plate then put the dressed spinach leaves on top.
Crumble feta over the leaves.
Scatter sweet potato and Tenderstem® on top of and serve.