Sweet Potato and Tenderstem Broccoli Salad
with Miso, Sesame, Honey and Lime Dressing and Salted Peanuts
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
2 unit(s)
Sweet Potato
80 grams
Tenderstem Broccoli
1 unit(s)
Lime
1 unit(s)
Baby Gem Lettuce
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
1 unit(s)
Cucumber
(May contain Celery)
1 unit(s)
Carrot
24 milliliter(s)
Sesame Oil
30 grams
Honey
15 grams
Miso Paste
(Contains Soya)
Not included in your delivery
1 tsp
Sugar for Pickling
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
In the meantime, finish the prep.
Halve any thick broccoli stems lengthways.
Zest and halve the lime.
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Crush the peanuts in the unopened sachet using a rolling pin.
Trim the cucumber and carrot. Use a peeler to peel long ribbons down the length of the cucumber and carrot, stopping at the seeds.
Add the sliced cucumber and carrot to a medium-sized bowl.
Squeeze over half of the lime juice to cover the veg, sprinkle over the sugar (see pantry for amount) and toss to combine.
Set aside for later.
In a large bowl, mix together the sesame oil, honey, miso and the remaining lime juice and zest.
Mix until smooth.
Set aside for later.
When there is 10 mins of sweet potato cooking time left, pop the Tenderstem® broccoli onto the sweet potato tray.
Drizzle with more oil if needed, then toss to coat.
Spread out in a single layer.
Return to the oven and roast on the top shelf until tender and crispy, 10-12 mins.
When everything is ready, add the baby gem, pickled cucumer and carrot (including the juice), roasted sweet potato and tenderstem to the dressing.
Toss until everything is well coated in the dressing, then share your salad between your serving plates.
Finish by sprinkling over the crushed peanuts.
Enjoy!
