Ingredients Jump to Instructions ↓

  1. Send us your tips > 500g(1lb) sweet potatoes, peeled 250g pack large flat mushrooms, sliced 1 red pepper, deseeded, cut into chunks 1 red onion, sliced 2 unpeeled garlic cloves 45ml (3tbsp) pine nuts 30ml (2tbsp) olive oil Juice of 1 lemon 1/2 tsp Dijon mustard Pinch of sugar 1 (95g) bag of baby salad leaves Salt and ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C (fan 180°C/gas mark 6). Cut the sweet potatoes into evenly sized large chunks. Place in a large roasting tin and drizzle over half the oil. Roast for 10 mins or until just tender. Add the mushrooms, pepper, onion, garlic and pine nuts to the roasting tin. Toss well to coat in oil, season with a little salt and plenty of ground black pepper and roast for a further 15-20 mins. The potatoes and mushrooms should be tender. Remove the tray from the oven and take the garlic out of the tray. Slip the papery skin from the garlic and crush to a pulp with the back of a spoon. In a small bowl, mix together the remaining oil, garlic pulp, lemon juice, mustard and sugar to make a dressing. Season to taste. Empty the salad leaves onto a large platter, top with the roasted vegetables then drizzle over the dressing. Serve warm.


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