Ingredients
- 2 medium sweet potatoes (1kg), halved, then cut into wedges
- 1 table spoon olive oil
- 100g speck, (or streaky bacon), cut into 1cm batons
- 100g roasted almonds
- 1 tbs maple syrup
- 1 avocado, sliced length ways
- 100g cherry tomatoes, halved
- 1/4 bunch fresh chives, cut into 2cm lengths
- Sea salt & black pepper
- 1/4 cup sour cream
- 1/4 cup whole egg mayonnaise
- 2 table spoon lemon juice
- 1 table spoon maple syrup
Dressing
Serves: 6
Prep: 15 mins
Cooking: 30 mins
Method
Preheat oven to 180°C Fan or 200°C Conventional.
For dressing, whisk all ingredients together in a bowl and season with salt and pepper. Set aside.
Place sweet potato in a large bowl and toss with oil to coat.
Season with salt and pepper and arrange in a single layer on a large baking tray.
Roast for 25-30 minutes until tender.
At the same time, place speck on a separate tray lined with baking paper and roast for 10-15 minutes until caramelised.
Set aside to cool.
Toss almonds with maple syrup and spread onto a baking tray lined with baking paper.
Roast alongside potatoes for 8-10 minutes, stirring halfway through, until golden.
Set aside to cool, then roughly chop.
To assemble, allow potato to cool slightly then arrange onto serving platter with avocado, tomatoes and speck.
Scatter with almonds, chives and spoon over dressing.
Season with salt and pepper and serve.
Serve.
Recipe presented by Falcon.
