Sweet potato salad

Method3 steps

1. 1

   Step 1: Heat the oven to 200°C/180°C fan/gas 6. Peel all the sweet potatoes (1.2 kg) and cut them into big chunks. Toss the entire batch with the one tablespoon roasting olive oil and its separate salt and ground black pepper. Spread over a baking-parchment-lined tray.

   Uses 1.2 kg sweet potatoes, peeled and cut into big chunks in step 1 · 1 tbsp olive oil for roasting · Salt to season sweet potatoes, to taste · Ground black pepper to season sweet potatoes, to taste

2. 2

   Step 2: Roast at 200°C/180°C fan for thirty to thirty-five minutes until tender and golden. Let the roasted chunks cool briefly until just about cool, ready to dress; refrigerate promptly if not serving soon.

   Roast sweet potatoes until tender and golden · 35 minUses All prepared sweet potato chunks

3. 3

   Step 3: Peel and finely chop both shallots (2). Wash, trim and finely slice all four spring onions, and wash and snip the small chive (1 small bunch) bunch into short lengths. Whisk all the sherry vinegar (5 tbsp), dressing extra virgin olive oil (2 tbsp) and honey (2 tbsp) together with the prepared shallots, spring onions, chives and separate dressing salt and black pepper. Gently toss this complete dressing through all the just-cooled roasted sweet potato chunks without breaking them. Serve as six side portions.

   Uses All roasted cooled chunks · 2 shallots for dressing · 4 spring onions for dressing · 1 small bunch fresh chives · 5 tbsp sherry vinegar for dressing · 2 tbsp extra virgin olive oil for dressing · 2 tbsp honey for dressing · Salt for dressing, to taste