Ingredients
-
1kg sweet potato, peeled, cut into 1cm-thick slices
-
1 teaspoon ground cumin
-
1 1/2 tablespoons honey
-
1 1/2 tablespoons apple cider vinegar
-
60ml (1/4 cup) orange juice
-
1 teaspoon olive oil
-
3 garlic cloves, thinly sliced
-
300g brussels sprouts, thinly sliced
-
1/2 small red cabbage, trimmed, shredded
-
1 tablespoon chopped fresh continental parsley
-
2 tablespoons flaked almonds, lightly toasted
-
60g Persian feta, crumbled
Method
-
1Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place potato in a single layer on tray. Spray with olive oil. Sprinkle with cumin. Roast, turning once, for 30-35 minutes or until tender.
-
2Meanwhile, place honey, vinegar and juice in a saucepan over medium heat. Simmer for 3-4 minutes or until reduced by half and slightly syrupy. Set aside to cool slightly.
-
3Heat oil in a large wok or non-stick frying pan over high heat. Stir-fry garlic for 30 seconds or until aromatic. Stir-fry brussels sprouts for 1 minute. Add cabbage and stir-fry for 2 minutes or until vegetables are tender crisp. Remove from heat. Stir through parsley.
-
4Divide warm sprout salad among plates. Top with sweet potato. Sprinkle with toasted almonds. Crumble over feta and drizzle with warm honey dressing.
Source: taste.com.au
Discussion about this post