Roasted sweet potato (kumara) and macadamia salad image 1

Roasted sweet potato (kumara) and macadamia salad

A simple combination of warm, fluffy sweet potato (kumara), fresh salad leaves and crunchy macadamia nuts. The perfect addition to a casual, healthy barbeque with friends.
  • 200g orange sweet potato, (kumara), peeled
  • 1 tbs olive oil
  • 150g mixed lettuce leaves
  • 50g baby english spinach
  • ½ punnet cherry tomatoes
  • 1 cucumber, thinly sliced
  • ¼ cup macadamia nuts, chopped
Dressing
  • 2 tbs macadamia nut oil (or olive oil)
  • 1 tbs balsamic vinegar
  • ½ tsp salt (optional)

Weight, measurement and temperature conversions

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  1. Cut sweet potato (kumara), into half-centimetre slices, brush with oil. Roast in a hot oven 200°C for 20 minutes or until tender and golden.
  2. Place lettuce leaves, spinach leaves, tomatoes and cucumber in a serving bowl.
  3. Combine dressing ingredients and drizzle over salad. Toss gently.
  4. Top with roasted sweet potato (kumara) and macadamia nuts.

Tips

  • For a quick weeknight meal, try adding some steamed asparagus, snow peas and extra sweet potato to this salad. Serve with a wholegrain bread roll.

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