Are you stuck for dinner time ideas?
Do you want something that is tasty, using seasonal vegetables, good for you and easy to prepare?
Then this sweet potato, asparagus and broccolini salad is for you.
I make it all the time and the kids love it.
Peel and slice the sweet potato into 5mm thick pieces. Line a baking tray with baking paper and place the sweet potato on the tray. Sprinkle with sea salt and drizzle with olive oil.
Bake at 180 C degrees for 1 hour or until golden brown and cooked through.
Use a good olive oil and for the dressing at the end use a good balsamic vinegar.
Blanch the asparagus and broccolini and put aside in a bowl until the sweet potato is cooked.
Combine the sweet potato and blanched asparagus and broccolini. Add a good splash of balsamic vinegar and a generous drizzle of olive oil and serve.
- 2 large sweet potatoes
- 1 bunch of broccolini
- 1 bunch of asparagus
- Olive oil
- Balsamic vinegar
- Sea salt
- Peel and slice the sweet potato into 5mm thick pieces. Place on a lined baking tray and drizzle with olive oil and sprinkle with sea salt. Bake for one hour at 180 C or until golden.
- Meanwhile blanch the broccolini and asparagus and put aside in a bowl.
- When the sweet potato is cooked add it immediately to the blanched vegetables.
- Drizzle with more olive oil and a couple of splashes of balsamic vinegar.
- Serve immediately
- This dish is lovely on its own or served with grilled lamb backstraps for a healthy dinner.
I hope this helps with the ‘what to have for dinner’ dilemmas.
You can print the recipe above.
