Sweet potato and rice salad with orange cumin dressing

Sweet potato and rice salad with orange cumin dressing

By
From
The Potato Cookbook
Serves
6-8 as a side dish

Perfect on a hot summer day, this salad pairs beautifully with lamb or other barbecued meat.

Ingredients

Quantity Ingredient

For the Salad

Quantity Ingredient
1 large sweet potato, chopped into 2 cm pieces, about 650 grams
1 medium red capsicum, seeded and chopped into 2 cm pieces
1 medium red onion, chopped into wedges
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
60 grams walnuts, chopped
100 grams uncooked long grain rice
80 grams fetts cheese, diced
55 grams dried cranberries
2 celery stalks, halved lengthways and sliced
10 grams celery leaves, chopped
or see method for ingredients, flat-leaf parsley

For the dressing

Quantity Ingredient
80ml freshly squeezed orange juice
2 teaspoons orange zest
2 teaspoons honey, warmed
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil

To serve

Quantity Ingredient
1 orange, segmented, peel and pith removed
1 tablespoon celery leaves, chopped
or see method for ingredients, flat-leaf parsley
freshly ground black pepper

Method

  1. Preheat the oven to 180°C. Line 2 baking trays with baking paper.
  2. In a large mixing bowl, toss the sweet potato, capsicum and onion with the oil, cumin and salt until well coated. Place the vegetables on a baking tray in a single layer and roast until tender and browned, about 40 minutes. Allow to cool.
  3. On a separate baking tray, roast the walnuts until they are lightly golden and smell toasty, about 6 minutes.
  4. Meanwhile, cook the rice according to the packet instructions or your preferred method. Drain and allow it to cool.
  5. To make the dressing, whisk together the orange juice, orange zest, honey, vinegar, cumin, sea salt and pepper until well combined. Slowly dribble in the oil, whisking continuously, until well blended.
  6. In a large mixing bowl, combine the cooked vegetables with the walnuts, rice, feta, cranberries, celery and chopped celery leaves. Pour in the dressing and toss to combine.
  7. To serve, transfer the salad to a serving dish and garnish with orange segments, if using, celery leaves and pepper. Store in the refrigerator until ready to serve. This salad is best eaten on the day it is made.
Tags:
Potato
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