Steve’s Leaves with Sweet Potato
Goat’s Cheese and Pecans
“Who the devil is Steve?!” we hear you cry. Well the first thing you need to know is that he has a PhD in the nutritional physiology of watercress and this week he’s joined the kitchen brigade to bring you this tasty recipe. ‘Doctor Watercress’ as he is known to his friends, has been pushing the boundaries of salad leaves for 30 years now and you can thank him for a lot of the leafy innovations that turn up on your plate. Check out his blog and all sorts of fascinating salad related banter at www.stevesleaves.co.uk
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Sweet Potato
1
Beetroot
1
Balsamic Vinegar
(Contains Sulphites)
2
Spring Onion
1
Steve's Leaves Fennel Tops
10
Sunflower Seeds
½
Goat's Cheese
(Contains Milk)
25
Pecan Nuts
(Contains Nuts)
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Scrub the sweet potato under water and chop into bite-sized (3cm) chunks (without peeling). Toss the chunks in a glug of olive oil and season well with salt and pepper. Pop on a baking tray and roast on the top shelf of your oven for around 20 mins, or until soft enough to eat.
Peel the beetroot and chop into 2cm chunks. Drizzle over some olive oil and season with a little pinch of salt and pepper. Add to the tray of sweet potato for 10- 15 mins, or until cooked through. Tip: Rub a drop of olive oil into your fingers whilst handling the beetroot to stop stained fingers!
To make the dressing, simply mix together the balsamic vinegar with the olive oil (amount stated in the ingredient list). Add in a pinch of salt, pepper and a pinch of sugar if you have some. Tip: To test the dressing, dip a salad leaf into it, shake the leaf and eat it. Add more seasoning if needed.
Pimp your salad dressing! Now you’ve got the basis for your salad dressing, have a think as to what you’d like to add to change the flavour - wholegrain and Dijon mustard are our favourites but use your imagination and the contents of your cupboard!
Once your sweet potato and beetroot are cooked remove them from your oven and allow to cool for 5 mins. While your sweet potato and beetroot are cooling, finely chop the spring onion.
In a large bowl, gently toss your sweet potato, beetroot and spring onion into the salad leaves. Throw in the sunflower seeds, drizzle over your dressing and gently combine. Lastly, crumble in the goat’s cheese and scatter over the pecans before serving.
