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Warm Mushrooms & Sweet Potato Salad Recipe


Preparation: 10 mins  

Cooking: 25-30 mins   

Serves 4


Courtesy of

Hot vegetarian vegetables nuts Main Course Gluten Wheat Dairy Free  Eggless

500g/1lb sweet potatoes, peeled
250g pack large flat mushrooms, sliced
1 red pepper, deseeded, cut into chunks
1 red onion, sliced
2 unpeeled garlic cloves
45ml/3tbsp pine nuts
30ml/2tbsp olive oil
the juice of 1 lemon
2.5ml/˝tsp Dijon mustard
a pinch of sugar, salt and ground black pepper
1 (95g) bag baby salad leaves


1. Preheat the oven to 200C/Fan 180C/Gas Mark 6. Cut the sweet potatoes into evenly sized large chunks. Place in a large roasting tin and drizzle over half the oil. Roast for 10 mins or until just tender.

2. Add the mushrooms, pepper, onion, garlic and pine nuts to the roasting tin. Toss well to coat in oil, season with a little salt and plenty of ground black pepper and roast for a further 15-20 mins. The potatoes and mushrooms should be tender.

3. Remove the tray from the oven and take the garlic out of the tray. Slip the papery skin from the garlic and crush to a pulp with the back of a spoon. In a small bowl, mix together the remaining oil, garlic pulp, lemon juice, mustard and sugar to make a dressing. Season to taste.

4. Empty the salad leaves onto a large platter, top with the roasted vegetables then drizzle over the dressing. Serve warm.

End of instructions


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Key techniques


Chop to – To cut into pieces of approximately the same size.


Roast -  To cook food in an oven or on a spit usually with the addition of oil or fat

Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Roasting tin

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