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Great way to waste one ingredient. This can be a superb Chargrilled sweet potato, peach and rocket salad plus a few of my favorites. If you should be worried about the nutritional value of some of these dishes, avoid being. Although it can be reduced in calories, even if you are not obtaining much nutritional value from it, it won't maintain you, and you're going to only wind up hungry yet once all over once more and again eating more calories than you otherwise would need. Diet facts tags inform you what's in the meals you consume. It helps you determine if you get a vibrant diet plan. Every recipe we share must have an ingredient tag. Some recipes also provide nutritional actuality details. The ingredient tag lists the exact amount in the field under. They're listed for each serving and as a percentage of the everyday value.

How to make Chargrilled sweet potato, peach and rocket salad

Yield = 8
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 800g sweet potato, peeled, cut into 5mm slices
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • 2 yellow peaches, cut into wedges
  • 150g baby rocket
  • 1/2 cup torn fresh basil leaves
  • 1/2 small red onion, thinly sliced

Goat's cheese dressing

  • 80g goat's cheese (see notes)
  • 1/4 cup plain Greek-style yoghurt
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice

Method

  • Step 1 Make Goat's Cheese Dressing; Place goat's cheese, yoghurt, oil and lemon juice in a small food processor. Process until smooth.
  • Step 2 Place sweet potato in a bowl. Add oil and salt. Season with pepper. Toss to coat. Heat a barbecue grill or chargrill pan on medium-high heat. Cook sweet potato, in batches, for 4 to 5 minutes each side or until charred and tender. Stand for 10 minutes to cool.
  • Step 3 Meanwhile, cook peach on barbecue grill or chargrill pan for 1 to 2 minutes each side or until charred.
  • Step 4 Place rocket, basil and sweet potato in a bowl. Toss gently to combine. Arrange on a serving platter. Top with red onion and peach. Drizzle with dressing. Season with salt and pepper. Serve.