30 MINS | FEEDS 4
Sweet potato, radicchio and crispy caper salad
METHOD
Preheat the oven to 200C. In a large roasting tray, toss the sweet potato, 2 tbsp olive oil, oregano and a pinch of salt. Roast for 20-25 minutes until golden and tender.
As the sweet potatoes roast, heat 2 tbsp olive oil in a frying pan and once hot add the capers. Fry for 3-5 minutes, stirring every so often, until lightly golden and bloomed (they open up or “bloom” like a flower as they fry). Transfer to a plate lined with kitchen paper to crisp up. Return the pan to the heat and add the almonds. Fry for a few minutes until golden then tip onto a board and roughly chop.
Put all the dressing ingredients in a jam jar and shake to combine. Taste for seasoning.
Arrange the radicchio and sweet potatoes on a platter. Drizzle over the dressing and top with the fried capers, almonds and parmesan.
INGREDIENTS
4 sweet potatoes, cut into wedges
4 tbsp olive oil
1 tsp dried oregano
1 head of radicchio, leaves separated
4 tbsp capers, drained and patted dry
2 large handfuls of almonds
30g parmesan, shaved
For the dressing:
4 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp dijon mustard
Handful of finely chopped parsley
Sea salt and pepper
