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 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.
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NUTRITION PER SERVING (Read more)
Notes
Tip: If you don’t have an air-fryer you can use an oven with the following temperatures and timings. Almonds, 180°C, 8-10 minutes. Sweet potatoes 220°C, 22-24 minutes. Leeks 220°C 6-8 minutes.
Alternatives:
oregano, dill - mint, parsley, basil, tarragon.
almonds - hazelnuts, cashews, sunflower seeds, pumpkin seeds
radicchio - romaine lettuce, baby kale
leeks - red onion, shallots
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