Sweet Potato, Cabbage & Garlic Salad

Recipe by Caroline Cary

Yields1 Serving
 1 Garlic bulb
 3 tbsp Olive oil
 500 g Sweet potatoes or betternut squash in 2cm cubes
 85 g Mayonnaise
 Salt and Pepper
 200 g Sliced red cabbage (stir fried)
 40 g Broken walnuts
 55 g Saltanas
 2 tbsp Chopped parsley
 40 g Mixed salad leaves
1

Pre-heat the oven to 180C

2

Place the garlic bulb in foil with half the oil, wrap well and put in the oven at 180C for around 30-45 minutes.

3

Remove the garlic from the oven and leave to cool, before removing the foil. Chop the top off the bulb and squeeze the roasted garlic into a bowl.

4

Add the mayonnaise to the garlic in the bowl and mix together until smooth.

5

Peel the sweet potatoes and cut into small chunks. Place on a lined baking sheet, toss in the remaining oil and cook in the oven for 15 minutes.

6

Cut the potatoes into small chunks and boil separately until tender. Add to the tray of sweet potatoes, stir and return to the oven.

7

Once the potatoes are lightly coloured, remove from the oven and leave to cool.

8

Finely chop the red cabbage and stir fry it for a few about 4 mins to soften it.

9

Put all the ingredients into the bowl with the mayonnaise, walnuts and sultanas. Mix well and season to taste before serving.

Category

Ingredients

 1 Garlic bulb
 3 tbsp Olive oil
 500 g Sweet potatoes or betternut squash in 2cm cubes
 85 g Mayonnaise
 Salt and Pepper
 200 g Sliced red cabbage (stir fried)
 40 g Broken walnuts
 55 g Saltanas
 2 tbsp Chopped parsley
 40 g Mixed salad leaves

Directions

1

Pre-heat the oven to 180C

2

Place the garlic bulb in foil with half the oil, wrap well and put in the oven at 180C for around 30-45 minutes.

3

Remove the garlic from the oven and leave to cool, before removing the foil. Chop the top off the bulb and squeeze the roasted garlic into a bowl.

4

Add the mayonnaise to the garlic in the bowl and mix together until smooth.

5

Peel the sweet potatoes and cut into small chunks. Place on a lined baking sheet, toss in the remaining oil and cook in the oven for 15 minutes.

6

Cut the potatoes into small chunks and boil separately until tender. Add to the tray of sweet potatoes, stir and return to the oven.

7

Once the potatoes are lightly coloured, remove from the oven and leave to cool.

8

Finely chop the red cabbage and stir fry it for a few about 4 mins to soften it.

9

Put all the ingredients into the bowl with the mayonnaise, walnuts and sultanas. Mix well and season to taste before serving.

Sweet Potato, Cabbage & Garlic Salad

Recipe by

Caroline Cary

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