Salad with sweet potato fries, toasted corn, grilled spring onions
This salad is so filling and can be a whole meal in itself. If you want it to be dinner by itself, feel free to add leftover noodles, chicken, cheese, fish, meat or tofu that you may have ‘lying around’.
| Servings: people USA imperial/metric conversion: |
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Ingredients:
Sweet potato fries
- 3 sweet potatoes cut into wedges
- 1.5 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 tablespoon curry powder
- 1/4 tablespoon garam masala spice blend
- 1/2 tablespoon sumac powder
- 1/2 tablespoon zaatar spice blend
Grilled corn and spring onions
- 4 ounces lettuce leaves roughly torn or chopped
- 2 corn on cob large
- 1 small bunch spring onions bottoms and tops trimmed
Red wine Vinaigrette
- 1/2 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1.5 teaspoons sugar
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh herbs, dill, basil (optional)
Directions:
Sweet potato fries
- Preheat oven to 425°F
- Place parchment paper on sheet pan. Place sliced sweet potatoes on sheet pan but try not to overlap.
- Add olive oil and spices and use hands to coat evenly. Place in oven and bake for 30-40 minutes or until golden on the outside and soft on inside
Grilled corn and spring onions - salad
- Place on hot grill pan, after burgers
- turn once or twice
- remove when still crunchy but charred, 3 minutes per side
- Slice corn off cob and slice spring onions into large pieces
- Place in bowl with lettuce and sweet potato fries
Red wine Vinaigrette
- place all ingredients in jar and shake well!
- TIP: If you still have food processor around after making salsa, don’t wash it! Place all ingredients in and blend.
