Roast Sweet Potato Salad with Berry Mix
Caramelised roast sweet potato, soft greens and fresh blueberries, finished at the table with drops of OCC Berry Mix Fruit Vinegar.
Method
- Preheat the oven to 220°C. Toss the sweet potato with the olive oil, smoked paprika and salt, then roast for 25–30 minutes until caramelised.
- Let the sweet potato cool slightly while you arrange the greens on a platter.
- Pile the warm sweet potato over the greens and scatter with the blueberries and pumpkin seeds.
- Drizzle with a little olive oil, then finish with drops of berry mix vinegar straight from the bottle, around the plate and over the salad.
Chef’s tip
Add the vinegar just before serving — the bright drops on the plate look beautiful and every bite gets a hit of berry.
Made with
Berry Mix Vinegar
View Berry Mix →
