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Steve’s Leaves

Steve’s Leaves

with Sweet Potato, Goat’s Cheese and Pecans

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‘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

Tags:Not Suitable for CoeliacsVeggie

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 cup(s)

Sweet Potato

1 unit(s)


2 unit(s)

Spring Onion

1 tbsp

Balsamic Vinegar


1 bag(s)

Steve's Leaves Fennel Tops

1 tbsp

Sunflower Seeds

1 roll(s)

Goat's Cheese


Pecan Nuts

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1770 kJ
Energy (kcal)423 kcal
Fat27.0 g
of which saturates13.0 g
Carbohydrate28 g
of which sugars0.0 g
Protein30 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Pre-heat the oven to 200 degrees. Scrub your sweet potato under water and chop into bite-sized (3cm) chunks (without peeling). Toss the chunks in 1 tbsp of olive oil and season well with salt and pepper. Roast on the top shelf of the oven for around 20 mins, or until soft enough to eat.


Peel the beetroot and chop into 2cm cubes. Toss in a couple of tsp of olive oil and season with a little pinch of salt and pepper. Add into the tray of sweet potatoes for 10-15 mins, or until cooked through. Tip: Rub a drop of olive oil in your fingers whilst handling the beetroot to stop stained fingers!


Finely chop the spring onion.


To make your dressing, simply whisk together the balsamic vinegar with 1 tbsp of olive oil. Whisk in a pinch of salt, pepper and a pinch of sugar if you have some. Tip: To test the dressing dip one salad leaf in it, shake the leaf off 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 about any other flavours you’d like to alter the flavour - wholegrain and Dijon mustard are our favourites but use your imagination and the contents of your cupboard!


Once the sweet potato and beetroot are cooked remove them from the oven and allow them to cool for 5 mins.


Gently toss the sweet potato, beetroot and spring onion into the salad leaves . Throw in the sunflower seeds, drizzle over the dressing and gently combine. Lastly crumble on the goat’s cheese and scatter over the pecans before serving.