Sweet potato salad

30-60 minutes 400 kcal or less 6 servings barbecue bbq lunchbox mezze morocco picnic potato salad pumpkin quick vegan vegetarian salad veggie

N/A

Source

Ingredients

1.2kg sweet potato , peeled and cut into biggish chunks

1 tbsp olive oil

2 shallots (or half a small red onion), finely chopped

4 spring onions , finely sliced

small bunch chives , snipped into quarters or use mini ones

5 tbsp sherry vinegar

2 tbsp extra-virgin olive oil

2 tbsp honey

Method

Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chunks with the olive oil and some seasoning, and spread on a baking parchment-lined baking sheet. Roast for 30 - 35 mins until tender and golden. Cool at room temperature.

When just about cool whisk together all the dressing ingredients with a little more seasoning and gently toss through the potato chunks – use your hands to avoid breaking them up.