Warm Cajun Sweet Potato Salad

Name: Warm Cajun Sweet Potato Salad with Avocado and Greek Style Cheese
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 unit(s) Ciabatta; 2 unit(s) Sweet Potato; 1 sachet(s) Cajun Spice Mix; 1 unit(s) Bell Pepper; 30 milliliter(s) Cider Vinegar; 1 unit(s) Medium Tomato; 1 unit(s) Avocado; 50 grams Baby Leaf Mix; 50 grams Greek Style Salad Cheese; 1 tbsp Honey; 2 tbsp Olive Oil for the Dressing

with Avocado and Greek Style Cheese

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Our Warm Cajun Sweet Potato Salad is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

•Spicy

•Extra spicy

Allergens:

Cereals containing gluten

•Sulphites

•Milk

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.

Total45 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

2 unit(s)

Sweet Potato

1 sachet(s)

Cajun Spice Mix

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

30 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

1 unit(s)

Medium Tomato

1 unit(s)

Avocado

50 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1 tbsp

Honey

2 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2869 kJ

Energy (kcal)686 kcal

Fat30.4 g

of which saturates8.2 g

Carbohydrate87.9 g

of which sugars27.7 g

Dietary Fibre14.8 g

Protein15.3 g

Salt1.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Tear the ciabatta into roughly 2cm chunks.

Pop the ciabatta chunks onto a large baking tray in a single layer. Drizzle with oil, season with salt and pepper, and toss to coat well.

When the oven is hot, bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and transfer to a plate.

Meanwhile, 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 sprinkle over the Cajun spice mix (add less if you'd prefer things milder). Toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

Roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.

While everything cooks, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Once the croutons are done, set aside for now. Pop the sliced pepper onto the (now empty) baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast the pepper on the middle shelf until soft and slightly charred, 15-18 mins.

In a large bowl, mix together the cider vinegar, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Cut the tomato into 1cm chunks and add to the dressing.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board in one piece, then thinly slice widthways. Season with salt and pepper.