You may also like
Ingredients
- For the salad
- 1 large sweet potato (about 550g)
- 1 red onion
- 1-2 tbsp olive oil
- 50g hazelnuts
- 1 bunch of watercress
- 1 clove garlic, crushed
- For the dressing
- 1/3 cup extra virgin olive oil
- 1 tbsp sherry vinegar
- 1 tsp Dijon mustard
- sea salt
- freshly ground pepper
- 150g creamy blue cheese
Method
For the salad
· Preheat oven to 180C. Peel sweet potato, cut in half lengthwise and then cut into 2cm thick slices.
· Peel onion and cut into thick wedges.
· Place vegetables on an oven tray and drizzle with a little olive oil. Roast for about 40 minutes until cooked.
· Place hazelnuts on an oven tray and roast for about 5 minutes to loosen skins.
· Remove from oven and rub off skins in a clean tea towel. Set aside.
· Wash watercress and pick through to remove large stalks.
For the dressing
· Whisk all the ingredients together.
· Place watercress in large salad bowl, add roasted vegetables and hazelnuts and toss with the dressing. Cut the blue cheese into bite-sized pieces and scatter over the salad. Serve immediately.
