Winter salad with spicy Seville orange dressing
Winter salad with spicy Seville orange dressing
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Method
Preheat the oven to 200˚C, gas mark 6. Cut the sweet potatoes into 0.5cm thick slices and toss with the oil; season. Spread out on 2 large baking trays in a single layer. Roast for 30 minutes, until soft and golden. Meanwhile, toast the cashews in a small pan over a low heat for 4-5 minutes, until golden, then cool and roughly crush or chop.
To make the dressing, combine the Seville orange zest and juice with the finely chopped chilli, trimmed and finely sliced lemongrass, ginger peeled and cut into matchsticks, rice wine vinegar, fish sauce and sugar. Mix well to bruise the aromatics; season. The dressing should be hot, sweet, salty and sour, so adjust the vinegar, fish sauce or sugar to taste, as needed.
To serve, tumble the finely sliced cauliflower, chicory leaves and Thai basil leaves torn or shredded together on a platter. Add the warm sweet potato slices and the dressing, finishing with the crushed cashews.
