Sweet Potato and Spinach Salad with Tahini Dressing
This colourful salad always goes down a storm at summer barbecues. Sweet potatoes are rich in fibre and an excellent source of complex carbs, they also contain vitamin A, C and B6, and as such are a great alternative to the white potato.
Cut the sweet potato into cubes suitable for a salad. Place them on a baking tray, pour over the rapeseed oil, season well with salt and pepper and roast at 180°C for 30 minutes. Allow to cool. To make the dressing place all the ingredients except the soya milk into a bowl and mix up, it will become quite sticky. Then add the milk while whisking briskly, you want to add enough milk to make the mixture runny. Wash the spinach leaves, place the cooled sweet potato on top, shake over the pumpkin seeds and drizzle over with the dressing. This salad is fantastic with chickpea patties or falafels, yum!
Sweet Potato and Spinach Salad with Tahini Dressing. GF, Vegan.
josie
This colourful salad always goes down a storm at summer barbecues. Sweet potatoes are rich in fibre and an excellent source of complex carbs, they also contain vitamin A, C and B6, and as such are a great alternative to the white potato.
Recipes
Sweet Potato and Spinach Salad with Tahini Dressing
European
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Sounds lush, but would olive oil be a goood substitute for the rapeseed oil? I am allergic to rapeseed oil.
Absolutely! Olive oil would be just as good 🙂