Sweet Potato, Courgette, Hazelnuts and Pear Salad Recipe
A tender al dente Italian penne pasta, coated in a spiced zucchini mash seasoned with chili, garlic, Parmesan, and fresh basil.
Ingredients
Salad
- black pepper (to taste)
- 2 whole courgette
- 1 whole fresh chilli
- 2 sprig fresh rosemary
- 50 grams hazelnuts
- 2 tbsp olive oil
- 3 whole pears
- salt (to taste)
- 2 tsp sesame oil
- 20 grams Spinach
- 2 whole sweet potato
Dressing
- 1 tbsp balsamic vinegar
- black pepper (to taste)
- 1 sprig fresh rosemary
- 1 cloves garlic
- 1.5 tbsp olive oil
- salt (to taste)
- 1 tsp sesame oil
- caster sugar (to taste)
- 1 tbsp white wine vinegar
Instructions
- set the oven to 180C 350F or gas mark 4, peel sweet potatoes , cut into chips, add to the bowl, cut the pears into quarters and then slices, add to the bowl
- wash and finely chop the chilli, add to the bowl, wash and finely chop the fresh rosemary, add to the bowl, add the olive oil and half the seasame oil to the bowl
- place the contents , of the bowl onto the baking tray, season with salt and pepper, place in the oven, cook for 5 minutes
- place the nuts on a baking tray, cook for 5 minutes, remove the nuts from the oven, wrap in a clean tea towel, rub the nuts to remove the skin, roughly chop the hazelnuts
- wash the courgettes chop into chip shapes, add the hazelnuts and the courgettes to the baking tray, cook for a further 20 minutes
- while the courgettes are cooking
- wash and finely chop the fresh rosemary, peel and crush the garlic using the garlic crusher or chop finely, make the dressing by mixing all the dressing ingredients together in a bowl
- remove the roast veg from the oven, place the spinach on a serving plate, place the roasted veg on top of the spinach
- add the dressing
Tried this recipe?Let us know how it was!