Mexican Style Roasted Sweet Potato Salad
with Garlic Croutons and Baby Gem
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Mexican Style Spice Mix
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Red Onion
2 unit(s)
Garlic Clove
1 unit(s)
Lime
1 unit(s)
Avocado
15 grams
Honey
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 2cm chunks (no need to peel). Pop them onto a large baking tray.
Drizzle with oil, season with the Mexican style spice mix, salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
Pop the pepper, onion and half the garlic onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Roast on the middle shelf of your oven until soft and slightly charred, 20-25 mins.
While everything roasts, zest and halve the lime.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board and chop into 1cm chunks.
Pop the avocado into a large bowl with the lime zest, all the juice from the lime, honey and olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, pop into a bowl of hot water for 1 min.
Season with salt and pepper, then set your avo aside.
Trim the baby gem, halve lengthways, then thinly slice widthways.
When 5 mins of cooking time remain, tear the ciabatta into 2cm chunks and pop into another bowl.
Drizzle with oil, then season with salt, pepper and the remaining garlic. Toss to coat.
Add the croutons to the sweet potato tray and bake until golden, 4-5 mins.
When everything's ready, add the roasted sweet potato, pepper, onion, croutons and sliced baby gem into the avocado bowl and mix well.
Share the salad between your bowls, then crumble over the Greek style salad cheese to finish.
Enjoy!
