A complicated balance of flavours that is uncomplicated to make. Salad leaves are tossed with crisp apple, charred corn, artichoke, dried apricots, toasted pecans, and refreshing cucumber. This is all coated in a creamy citrus dressing. Top with oven-roasted sweet potatoes and finished with fresh dill.
Sweet Potato & Apple Bowl with dried apricots, artichokes & a citrus-dill dressingI’m
Ingredients
- 500 g Sweet Potato rinse & cut into bite-sized pieces
- 10 ml NOMU Provençal Rub
- 20 g Pecan Nuts roughly chop
- 100 ml Corn
- 80 ml Cashew Nut Cream Cheese
- 60 ml Citrus Juice (20ml Lemon Juice & 40ml
- Orange Juice)
- 5 g Fresh Dill rinse, pick & roughly chop
- 40 g Green Leaves rinse
- 1 Apple rinse, peel, core & thinly slice
- 80 g Artichoke Quarters drain & cut into bite-sized pieces
- 100 g Cucumber rinse & cut into thin matchsticks
- 20 g Dried Apricots roughly chop
- Oil cooking, olive or coconut
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
Instructions
- AND WE'RE OFF! Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning.
- Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
- YES, I PE-CAN Place the chopped pecans in a pan over medium heat.
- Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
- CHARRED CORN Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
- CITRUS SENSATION In a bowl, combine the cashew cream cheese with the citrus juice (to taste), ¾ of the chopped dill, a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside.
- COLOURFUL CUISINE To a salad bowl, add the rinsed leaves, the apple slices, the charred corn, the artichoke pieces, the cucumber matchsticks, the chopped apricots, and ½ the toasted nuts. Toss together with ½ the citrus dressing.
- IMPRESSIVE, CHEF! Serve up the loaded salad and top with the roasted sweet potato. Drizzle over the remaining citrus dressing and garnish with the remaining dill and nuts.
- Chef's Tip! Air fryer method: Coat the sweet potalo pieces in oil, the NOMU rub, and seasoning. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Notes
