Kidspot Kitchen

Kidspot Kitchen

Sweet potato salad recipe

Preheat oven to 180°C. Peel potatoes and cut into bite-size pieces. Place potatoes in a large bowl, sprinkle with olive oil and toss w

Serving Size:

4

Category:

Ingredients:

  • 500g potato
  • 500g sweet potato
  • 1 tablespoon olive oil
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds
  • ¼ teaspoon dried chilli flakes (optional)
  • 2 tablespoons flat-leaf parsley, chopped
  • 2 tablespoons mint, chopped

Dressing:

  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • salt and pepper

Method:

Preheat oven to 180°C.

Peel potatoes and cut into bite-size pieces.

Place potatoes in a large bowl, sprinkle with olive oil and toss well to coat each potato.

Line a baking tray with baking paper, place potatoes on baking paper in a single layer and bake for 30 minutes until cooked through.

Transfer potatoes to a large serving bowl; add seeds, chilli and herbs.

Combine all dressing ingredients in a small glass jar, shake well and pour over potato salad.

Toss to combine and serve warm.

Notes:

  • The different textures and tastes in this salad are wonderful; the hint of chilli may be too much for your family – substitute with cumin or just leave out.
  • I prepared this salad in advance (including stirring through dressing) and reheated later in the day to serve.
  • This salad can be eaten as a meal on its own and also pairs nicely with the Salmon Fish Fingers.
  • Recipe created by Melissa Hughes for Kidspot.