Here’s the recipe for my delicious Miso Roasted Sweet Potato Salad, one of the three amazing dishes I created for my special vegetarian menu with @billsrestaurants. Due to the second lockdown I thought I’d give you the chance to make one of my favourite dishes from the menu at home.
If you haven’t already been and want to try out the menu before the lockdown begins, my menu is available all day until Thursday. It’s been such an incredible experience to collaborate with the guys @billsrestaurants and so exciting to have seen so many of you visiting and supporting the menu so thank you to everyone who has visited during the last few weeks and I hope you love making this recipe at home as much as you loved it in the restaurant.
Ready in 45 minutes
400g Sweet potato
200g of tenderstem broccoli
200g of sugar snaps
300g cherry tomatoes
100g of cooked Ancient grains
20g shredded red cabbage and carrot
50g Baby leaf kale
20g roasted Pumpkin seeds
20g of toasted Pistachios
20g of Dried cranberries
2 tbsp of sesame oil plus extra for roasting
1 tbsp miso
1 tsp maple syrup
1 tsp rice vinegar
1 tsp mirin
Preheat the oven to 190C
Cut the sweet potato into inch cubes.
Drizzle over 1 tbsp of sesame oil, sprinkle over salt and roast for 40 minutes.
Mix together the sesame oil, maple, mirin, miso and rice vinegar
For the last 10 minutes add the sugar snaps and broccoli to the sweet potato and mix through 1 tbsp of miso dressing before placing back in the oven
Mix the roasted vegetables with the ancient grains, cabbage, kale, pumpkin seeds, pistachios, cranberries and remaining miso dressing.