Roasted Sweet Potato Salad with Prawns

Need

• 2 Tablespoons pepitas (pumpkin seeds)
• 2 Tablespoons sunflower seeds
• 2 sweet potatoes, peeled and cut into chips
• 1/2 head of broccoli, cut into florets
• 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
• pink salt flakes and pepper to taste BUY

• The Dressing

• 1 cloves garlic
• 1 red chilli
• 3 fresh coriander or cilantro roots and stems
• 70 Grams fresh lemon juice plus zest from the lemons
• 70 Grams Extra Virgin Olive Oil (EVOO) BUY
• 1 Teaspoon Jerk Spice Mix Recipe
• 1 Teaspoon honey
• pink salt flakes and pepper to taste BUY

• The Rest

• 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
• 400 Grams raw prawns, peeled, tail on
• Pinches pink salt flakes BUY
• 100 Grams baby spinach leaves
• Handfuls rocket leaves

Do

1  

Preheat oven to 180°C.

2  

While the oven is heating up, place the seeds on a tray and in to the warm oven for 6 minutes to toast. Set aside.

3  

Line 2 oven trays with baking paper.

4  

Place sweet potato on one tray and broccoli on the other. Drizzle with EVOO and season with salt and pepper.

5  

Roast for 20 minutes. Take out broccoli. Continue roasting the sweet potato for another 20 minutes. Set aside.

6  

To make the dressing, place all ingredients into the Thermomix bowl. Blend 10 sec/speed 10. Set aside.

7  

In a hot pan heat up a splash of EVOO. Salt the prawns then fry until brown on both sides.

8  

To assemble the salad, on a large platter place spinach and rocket, top with roast sweet potato and broccoli. Followed by prawns. Pour over the dressing and top with the seeds. Serve immediately.

Served with

• Sourdough Ciabatta