Roast Pumpkin, Sweet Potatoe And Fig Salad
Over a year ago
1,640 views
Ingredients
- 1 pumpkin or butternut, cut into thinner slices
- 1 large sweet potato, unpeeled and cut into thin strips
- 8 baby potatoes, cut in ½
- olive oil
- coarse salt
- black pepper
- 5 oz soft dried figs, broken into pieces
- ½ cup pine nuts, or cashews, toasted
- 2 avocados, sliced
- handful fresh mint
- 2T italian parsley
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 3T honey
- coarse salt
- Black pepper
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Method
-
1
Drizzle the pumpkin/butternut, sweet potato and baby potatoes with some olice oil, coarse salt and pepper.
Roast them for about 40 minutes, so that they are softened but not too brown.
Remove them from the oven and leave to cool in a single layer without covering them so that they don't become soggy.
Arrange cooled vegetables on a platte. Dot the roasted vegetables with the dried figs, nuts, avocado. Finely chop the mint and parsley and spinkle over the salad.
Drizzle with dressing.
DRESSING:
Heat the olive oil and vinegar on a low heat and simmer for 5 minutes. Add the honey and whisk. Season with salt and pepper. Cool and set aside until ready to use.
Chef's Tips
Only dress this salad just before serving and serve at room temperature.
Comments (0)