Sweet Potato, Leek, Radicchio and Sugar Snap Pea Salad with Oregano and Dill Dressing

Forget about the beige, mushy container you think of when you hear the words ‘potato salad’ - this vibrant, rainbow-in-a-bowl recipe brings new life t...Forget about the beige, mushy container you think of when you hear the words ‘potato salad’ - this vibrant, rainbow-in-a-bowl recipe brings new life to the genre. Layers of crunchy leaves, tender sweet potatoes and crispy fried leeks are drizzled in a sharp, pesto-based dressing. Serve it as a side, or round it out into a main meal by adding some crispy tofu, grilled chicken, fish, or a dollop of hummus. Read more Forget about the beige, mushy container you think of when you hear the words ‘potato salad’ - this vibrant, rainbow-in-a-bowl recipe brings new life to the genre. Layers of crunchy leaves, tender sweet potatoes and crispy fried leeks are drizzled in a sharp, pesto-based dressing. Serve it as a side, or round it out into a main meal by adding some crispy tofu, grilled chicken, fish, or a dollop of hummus. Forget about the beige, mushy container you think of when you hear the words ‘potato salad’ - this vibrant, rainbow-in-a-bowl recipe brings new life to the genre. Layers of crunchy leaves, tender sweet potatoes and crispy fried leeks are drizzled in a sharp, pesto-based dressing. Serve it as a side, or round it out into a main meal by adding some crispy tofu, grilled chicken, fish, or a dollop of hummus.

Prep time
10 mins
Cook time
30 mins
FREEZER FRIENDLY
No
SHELF LIFE
2 days
Why is this healthy?
Plant
points
Herbs &
spices
Contains
Nuts
Why is this healthy?
Plant
points
Herbs &
spices

NUTRITION PER SERVING (Read more)

5g
Protein
320kcal
Calories
21g
Total Fat
29g
Carbs
10g
Sugars
6g
Fibre
109mg
Calcium
8%
 
3mg
Iron
17%
 
59mg
Magnesium
14%
 
747mg
Potassium
16%
 
58mg
Sodium
3%
 
0mg
Vitamin B1
0%
0mcg
Vitamin B12
0%
0mcg
Vitamin D
0%
6mg
Vitamin E
40%
 
75mcg
Vitamin B9
19%
 
716mcg
Vitamin A
80%
 
58mg
Vitamin C
64%
 
1.1mg
Zinc
10%
 
139mcg
Vitamin K
116%
 
0.4mg
Copper
44%
 
0.2mg
Vitamin B2
15%
 
1.3mg
Vitamin B3
8%
 
0.3mg
Vitamin B6
18%
 
135mg
Phosphorus
11%
 
Protein: 5g; Calories: 320kcal; Total Fat: 21g; Carbs: 29g; Sugars: 10g; Fibre: 6g; Calcium: 109mg (8%); Iron: 3mg (17%); Magnesium: 59mg (14%); Potassium: 747mg (16%); Sodium: 58mg (3%); Vitamin B1: 0mg (0%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 6mg (40%); Vitamin B9: 75mcg (19%); Vitamin A: 716mcg (80%); Vitamin C: 58mg (64%); Zinc: 1.1mg (10%); Vitamin K: 139mcg (116%); Copper: 0.4mg (44%); Vitamin B2: 0.2mg (15%); Vitamin B3: 1.3mg (8%); Vitamin B6: 0.3mg (18%); Phosphorus: 135mg (11%)
Show more
Why is this healthy?
Plant
points
Herbs &
spices
Contains
Nuts

Ingredients

Serves 4
Swaps: hazelnuts, pumpkin seeds, cashews, sunflower seeds
cut into 3cm thick wedges
leek
Swaps: red onion
sliced into thin batons
sugar snap peas
halved lengthwise
radicchio
Swaps: romaine lettuce
roughly chopped
For the dressing
oregano
Swaps: basil, tarragon, parsley, mint
dill
Swaps: parsley, basil, mint, tarragon
garlic cloves
finely grated
maple syrup
juiced
Cook easy, healthy recipes every week
1000s of quick, balanced and delicious recipes

Method

1

Gather and prepare your ingredients. Preheat the air-fryer to 180°C.

2

Place the almonds into the fryer and cook for 5-6 minutes, until darkened and fragrant. Remove and allow to cool. Increase the heat to 220°C.

Cook easy, healthy recipes every week
  • 1000+ doctor approved recipes
  • Easy ingredient swaps and step-by-step images
  • Smart meal planner with shopping lists
Start free trial
© 2026 The Doctor's Kitchen