Broccoli, roast sweet potato & spicy almond salad
Broccoli, roast sweet potato & spicy almond salad
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Ingredients
Method
Preheat the oven to 200ºC, gas mark 6. In a roasting tin, toss the sweet potato with 1½ tbsp olive oil and the garlic. Season and roast for 30 minutes until tender, turning occasionally. Line a second, smaller roasting tin with baking parchment, toss the almonds with the chilli flakes and honey, season and roast for 6 minutes, or until golden and sticky. Cool before roughly chopping.
Put the broccoli into a heatproof bowl, add 2 tbsp water and cover with a plate. Microwave on full power for about 5 minutes, or until just tender (alternatively boil or steam it in a pan according to pack instructions).
To make the dressing, mix together the shallot, vinegar and remaining olive oil. Plate up the sweet potatoes and broccoli, mix the salad leaves through, sprinkle over the almonds and feta, then drizzle with the dressing and serve.
