Ingredients
- 1 pitta bread
- 60 ml (2 fl oz/1/4 cup) olive oil
- 500 g (1 lb 2 oz) orange sweet potato
- 1 small orange
- 150 g (5 1/2 oz/3 1/3 cups) baby English spinach leaves
Method
1. Heat the grill (broiler) to high. Cut off and discard the edge of the pitta bread. Split the bread into two thin halves, then lightly brush all over with some of the olive oil. Toast under the grill until crisp and lightly browned. Set aside.
2. Scrub the sweet potato, leave the skin on and cut into slices 1 cm (1/2 inch) thick. Toss in the remaining oil and cook under the grill for 10 minutes, or until soft and golden, turning once. Place in a salad bowl.
3. Using a sharp knife, cut a thin slice off the top and bottom of the orange. Slice off the skin, removing as much pith as possible. Slice down the side of an orange segment, between the flesh and membrane. Repeat on the other side and lift the segment out. Repeat to remove all the segments. Lightly toss the orange segments through the salad, along with the spinach.
4. Break the pitta crisps into small shards and scatter over the salad.
5. Put all the orange sesame dressing ingredients in a small bowl and whisk together well. Season to taste and pour over the salad just before serving.
