Plum, sweet potato and gorgonzola salad recipe
A fresh and fruity salad to kick-start your Spring.
Reuben recommends the use of South African fruit.
Ingredients
- 2 large sweet potatoes, cut into wedges
- 1 garlic clove, finely chopped
- 3 tbsp olive oil
- 1 fresh fennel bulb, finely sliced
- 1 tsp ground cumin
- 0.5 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.5 tsp chilli flakes
- 0.5 tsp smoked paprika
- 4 handfuls spinach leaves
- 4 plums, halved and pitted
- 50 g gorgonzola, coarsely crumbled
- 50 g toasted pecan nuts
- 2 large sweet potatoes, cut into wedges
- 1 garlic clove, finely chopped
- 3 tbsp olive oil
- 1 fresh fennel bulb, finely sliced
- 1 tsp ground cumin
- 0.5 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.5 tsp chilli flakes
- 0.5 tsp smoked paprika
- 4 handfuls spinach leaves
- 4 plums, halved and pitted
- 1.8 oz gorgonzola, coarsely crumbled
- 1.8 oz toasted pecan nuts
- 2 large sweet potatoes, cut into wedges
- 1 garlic clove, finely chopped
- 3 tbsp olive oil
- 1 fresh fennel bulb, finely sliced
- 1 tsp ground cumin
- 0.5 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.5 tsp chilli flakes
- 0.5 tsp smoked paprika
- 4 handfuls spinach leaves
- 4 plums, halved and pitted
- 1.8 oz gorgonzola, coarsely crumbled
- 1.8 oz toasted pecan nuts
Details
- Cuisine: British
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Pre-heat oven to 150C. Combine the sweet potato, garlic, oil, fennel and spices in a bowl. Season to taste and tip into a roasting tin.
- Bake for about 30 to 40 minutes until the sweet potato has caramelised and softened. Cool.
- Drizzle the halved plums with oil and grill for 5 minutes, until nicely marked. Cut into slices.
- Scrape up the spiced cooking oil and add the 2 tbsp of olive oil. Whisk in the red wine vinegar. Check the seasoning.
- To serve, divide the spinach leaves between 4 plates. Toss the roasted sweet potato with the dressing and place on top of the spinach. Arrange a few chopped plums on top and scatter with pecans and gorgonzola.
By Reuben Riffel for South African fruit
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