Warm Mushrooms and Sweet Potato Salad
A lovely mushroom dish featuring sweet potatoes and hearty salad
Preparation: 10 mins
Cooking: 25-30 mins
500g/1lb sweet potatoes, peeled
250g pack large flat mushrooms, sliced
1 red pepper, deseeded, cut into chunks
1 red onion, sliced
2 unpeeled garlic cloves
45ml/3tbsp pine nuts
30ml/2tbsp olive oil
The juice of 1 lemon
2.5ml/½tsp Dijon mustard
A pinch of sugar
1 (95g) bag baby salad leaves
Salt and ground black pepper
- Preheat the oven to 200C/Fan 180C/Gas Mark 6. Cut the sweet potatoes into evenly sized large chunks. Place in a large roasting tin and drizzle over half the oil. Roast for 10 mins or until just tender.
- Add the mushrooms, pepper, onion, garlic and pine nuts to the roasting tin. Toss well to coat in oil, season with a little salt and plenty of ground black pepper and roast for a further 15-20 mins. The potatoes and mushrooms should be tender.
- Remove the tray from the oven and take the garlic out of the tray. Slip the papery skin from the garlic and crush to a pulp with the back of a spoon. In a small bowl, mix together the remaining oil, garlic pulp, lemon juice, mustard and sugar to make a dressing. Season to taste.
- Empty the salad leaves onto a large platter, top with the roasted vegetables then drizzle over the dressing. Serve warm.