Roasted Sweet Potato Curry Salad

I do seem to have an addiction to the wonderful Belinda Jeffery’s mouthwatering Salads because she creates perfect meal ideas for our hot humid summer days.  In my version, chunks of roasted warm sweet potato, alongside shredded vitamin-packed Kale leaves are enlivened with a mild curry dressing and the crisp crunch of celery.  I think this mildly spiced vegetable salad makes a complete meal on it’s own, but it would be equally delicious served with chicken, fish or lamb. The spiced dressing is so appetising I make this amount and save the rest in the fridge to use the next day with rice or a green salad.  

Preparation:  10 minutes, then 15 min more whilst sweet potato cooks plus 5 min to assemble.

Cooking:        30 – 35 minutes in the oven (while you are doing other steps)

Serves 4 – 5.    (Makes great left overs)

Ingredients

3 medium sized sweet potatoes.  Peeled and cubed.

Australian Olive Oil

½ bunch of shallots – sliced on an angle

1 red capsicum – sliced

2 stalks of young celery – finely sliced

1 tin Brown Lentils – rinsed and drained

4 -6 leaves Kale – remove tough spine and finely shred the leaves

Handful halved cherry tomatoes

Handful of cooked green beans – sliced

Handful baby spinach leaves

Optional – 1 red chilli very finely shredded

Dressing     HINT: make this amount. (any left overs delicious with rice or salad)

1 cup Australian Extra Virgin Olive Oil

70 ml Red wine vinegar

2 tablespoons Castor Sugar

2 teaspoons Sea Salt

Freshly ground pepper – to taste

1 tablespoon good quality Curry Powder

2 teaspoons ground cumin

¼ teaspoon ground nutmeg

¼ teaspoon cinnamon (no more)

Garnish

Handful shredded mint leaves

Method

Preheat oven to 200 °C

Make the dressing:

Mix all the dressing ingredients together in a jug and whisk well.  Taste.  Set aside.

Vegetables:

Use a large deep bowl and toss the cubed sweet potato with a little Olive Oil and bake on 2 large baking trays for approx. 30 -35 minutes until tender.  HINT:  Save the bowl you’ll need it again.

While the sweet potato is cooking:

Slice and prepare the remaining vegetables and lentils

Place in the previously used deep bowl and gently combine.

Allow the sweet potato to cool slightly.

Add the sweet potato chunks to the bowl and stir gently to combine.

Whisk the dressing again and gently pour about 2/3 rds over the vegetables.

Check and see if you need to add more of the dressing. 

Spread over a serving platter and scatter with the reserved mint leaves.

see more about Belinda Jeffery     http://www.belindajeffery.com.au/home.html

                                   Enjoy!   Colleen