Sweet potato salad with pecans, ricotta and baby spinach

Name: Sweet potato salad with pecans, ricotta and baby spinach
Cook time: 30 min
Ingredients: 3 sweet potatoes (peeled and thinly sliced); 4 roma tomatoes (halved); 2 tbsp extra virgin olive oil; sea salt and black pepper; 150g baby spinach leaves; 1/2 cup pecan nuts (toasted and chopped); red wine vinegar; 1 clove garlic (finely chopped); 150g crumbled ricotta; 2 tbsp basil leaves

Lynne Mullins

October 19, 2011

Sweet potato and roast garlic pureeSupplied

Time:< 30 mins

Salad

A delicious and hearty vegetarian salad.

Ingredients

3 sweet potatoes (peeled and thinly sliced)
4 roma tomatoes (halved)
2 tbsp extra virgin olive oil
sea salt and black pepper
150g baby spinach leaves
1/2 cup pecan nuts (toasted and chopped)
red wine vinegar
1 clove garlic (finely chopped)
150g crumbled ricotta
2 tbsp basil leaves

Method

Preheat oven to 200C.
In a bowl, place 3 sweet potatoes (peeled and thinly sliced), 4 roma tomatoes (halved), 2 tbsp extra virgin olive oil and toss gently.
Transfer to a baking tray, season with sea salt and black pepper and bake for 20-25 minutes or until sweet potato is cooked. Divide 150g baby spinach leaves between 4 serving plates and top with sweet potato and tomato. Sprinkle with 1/2 cup pecan nuts (toasted and chopped).
Whisk 3 tbsp olive oil with 1 tbsp red wine vinegar, 1 clove garlic (finely chopped), salt and pepper and drizzle over salad.
Divide 150g crumbled ricotta and 2 tbsp basil leaves between serving plates.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store

The best recipes from Australia's leading chefs straight to your inbox.