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Oven Roasted Sweet Potato and Mushroom Salad

Recipe by Vikki Leng

This is a lovely colourful salad simply bursting with flavour and full of texture contrasts

  • 2-3 tbsp olive oil
  • 2-3 garlic cloves, crushed
  • 1 orange sweet potato (400-500g)
  • 8-12 medium sized Swiss brown flat mushrooms
  • 1 punnet cherry tomatoes (mixed colour are especially good)
  • Salt flakes
  • Black pepper
  • 2-3 garlic cloves, crushed
  • 1 ½ tbsp sweet chilli sauce
  • ½ cup extra virgin olive oil
  • 3-4 tbsp balsamic vinegar
  • Baby spinach or rocket leaves
  • Chunks of feta cheese or roasted marinated tofu
  • Roasted walnuts
  1. Preheat the oven to 200-210°C.
  2. Combine the olive oil and garlic in a medium-large mixing bowl. Peel the sweet potato and cut into 1cm slices. Add the sweet potato to the bowl and toss in the garlic oil. Remove the sweet potato and arrange on a baking tray, draining the excess oil back into the bowl. Sprinkle sparingly with salt flakes and dust with cracked black pepper. Bake the sweet potato in the preheated oven until tender and lightly browned, 20-25 minutes.
  3. Remove the stalks from the mushrooms and set aside in the refrigerator to use in soups, stews or sauces. Use the remaining garlic oil to brush or rub over the tops of the mushrooms, arrange the mushrooms (gills facing up) on a second baking tray. Scatter the tomatoes around the mushrooms and season the mushrooms and tomatoes with salt flakes and pepper. Bake until juice starts welling in the mushroom caps and the tomatoes start to burst their skins, 10-15 minutes.
  4. Prepare the Balsamic Dressing: Place the garlic and sweet chilli sauce in a mixing bowl and whisk until combined. Gradually whisk in the olive oil and finally the balsamic vinegar.
  5. Arrange the sweet potatoes and mushrooms on serving plates. Scatter with baby spinach leaves, feta (or roasted tofu), roasted tomatoes and walnuts (if using). Drizzle Spicy Balsamic Dressing over just before serving.

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