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Salad with sweet potatoes & pancetta

By Mandy  

October 4, 2018

This salad with sweet potato and panchetta looks and tastes gorgeous served on a large platter from which everyone can help themselves.

  • Prep: 20 mins
  • Cook: 41 mins
  • Yields: Serves: 6

Ingredients

2 medium sweet potatoes, peeled and halved

2 tbsp olive oil or avocado oil

250g green asparagus (fresh or tinned)

12 slices pancetta

70g rocket

25g pine nuts, toasted

Parmesan shavings

For the dressing:

1 tsp Dijon mustard

1 garlic clove, crushed

1 lemon, zest finely grated and juiced

3 tbsp olive oil or avocado oil

1 tbsp flat-leaf parsley, finely chopped

Directions

1Heat the oven to 200°C. Put the sweet potatoes on a baking tray, pour over the oil, season well and toss so they’re well coated. Roast for 25 to 30 minutes, or until just soft and lightly browned, turning the slices after 15 minutes. Remove and allow to cool to room temperature.

2Bring a large pan of salted water to the boil and cook the asparagus for 5 to 7 minutes (depending on the thickness). Drain and refresh under cold running water. Grill the pancetta for 2 to 3 minutes until crisp. Whisk all the dressing ingredients together in a bowl.

3To serve, take a large platter and lay the slices of sweet potato over it, then some asparagus and pancetta. Scatter over the rocket and pine nuts and shave over loads of fresh Parmesan. Finally, drizzle over plenty of the dressing and serve.

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