Chicory salad with miso dressing and sweet potato chips
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Main
Method
Preheat your oven to 180°C.
Toss the potato slices in the oil, chilli and seasoning and place into the oven on a baking tray. Bake until soft, about 20 minutes, tossing every now and then. I often serve them with Sriracha hot sauce on the side.
Whisk the ingredients for the dressing together. Taste and season.
Toss all of the salad ingredients, except the pomegranate seeds, together in the dressing. Sprinkle the pomegranate on top before serving.
Ingredients
For the baked chips:
4 long sweet potatoes, sliced into chips
dash of olive oil
¼ tsp mild chilli powder
For the dressing:
1 tsp miso paste
1 tbsp cider vinegar
2 tbsp toasted sesame oil
¼ tsp honey
½ garlic clove, crushed
For the salad:
2 large heads of chicory, pulled apart and roughly chopped
handful of lambs leaf lettuce
20g seaweed (Irish Wakame, soaked in warm water, drained and chopped)
handful of almonds, roughly chopped
½ pomegranate, seeds removed
Method
Preheat your oven to 180°C.
Toss the potato slices in the oil, chilli and seasoning and place into the oven on a baking tray. Bake until soft, about 20 minutes, tossing every now and then. I often serve them with Sriracha hot sauce on the side.
Whisk the ingredients for the dressing together. Taste and season.
Toss all of the salad ingredients, except the pomegranate seeds, together in the dressing. Sprinkle the pomegranate on top before serving.
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