Multicolored Sweetpotato Farmer’s Salad
Cooking time
15 minutes
Prep time
30 - 40 minutes
Serving
For the salad
- 3 tbsp olive oil
- 3 sweetpotatoes, peeled and diced
- 1 tsp salt
- ¼ tsp black pepper (plus extra to taste)
- 2 ears corn
- 2 heads radicchio, quartered lengthwise
- 1 head Romaine lettuce, leaves separated
- 1 small red onion, thinly sliced
- 8 strips bacon, cooked and chopped
- 4 hard-cooked eggs, halved
- 250 g boiled chicken, diced
- 1 avocado, diced
- 300 g courgettes, chopped
- 350 g cherry tomatoes, halved
- 115 g blue cheese, grated or crumbled
For the dressing
- 125 ml buttermilk
- 60 g mayonnaise
- 4 tsp lemon juice
- 2 tsp Dijon mustard
- 1 small garlic clove, minced
- 2 tbsp fresh dill, chopped
- 1 tbsp chives, chopped
- 1 tsp honey
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Directions
Step 1
Preheat the oven to 200°C. Place the diced sweetpotatoes on a baking tray and drizzle with 1 tablespoon of olive oil. Season with ¼ teaspoon of salt and ¼ teaspoon of pepper.
Step 2
Roast for 30 minutes, turning occasionally, until golden and tender. Allow to cool.
Step 3
Heat 1 tablespoon of olive oil in a pan and fry the corn over high heat for 5 to 10 minutes, until lightly charred. Remove and let cool.
Step 4
In the same pan, sauté the radicchio over medium heat for a few minutes until lightly wilted, then roughly chop once cooled. Slice the corn kernels from the cob.
Step 5
For the dressing, mix the buttermilk, mayonnaise, lemon juice, mustard, honey, garlic, dill, chives, remaining salt, pepper and 1 tablespoon olive oil in a bowl until smooth.
Step 6
In a large salad bowl, combine the Romaine lettuce and sliced onion with 2 tablespoons of dressing and toss gently.
Step 7
Add the bacon, chicken, avocado, courgette, cherry tomatoes, eggs, sweetpotatoes, corn, radicchio and blue cheese.
Step 8
Serve immediately with the remaining dressing on the side.
