A TOUCH OF GREEN

A break in the form of a light repast

Northern Living - - RECIPE - TEXT AND STYLING CHAR­LIE CARBUNGCO PHO­TOG­RA­PHY PA­TRICK SE­GOVIA

SWEET POTATO SALAD WITH AV­O­CADO, FETA, AND PICK­LED GREEN WAL­NUTS

IN­GRE­DI­ENTS

455 g sweet pota­toes 1 bulb fen­nel (thinly sliced) 2-3 av­o­ca­dos (1/4-inch slices) 2 cups arugula 1/4 cup mixed bean sprouts 6 pick­led green wal­nuts 115 g feta cheese Dill Pars­ley Salt Black pep­per

DRESS­ING:

3/4 cup lemon juice 1/3 cup 2 tbsp. honey 1 gar­lic clove 2 tsp. salt Dill Wal­nut oil

PREPA­RA­TION

1. Pre­heat oven to 180 de­grees Cel­sius. Place sweet pota­toes on a rack and bake for 45 min­utes un­til ten­der. Let cool. 2. Peel pota­toes and cut into 1/4-inch rounds. Set aside. 3. For the dress­ing, com­bine all in­gre­di­ents in a blen­der and purée un­til smooth. Set aside two ta­ble­spoons for garnish. 4. In a medium bowl, toss the fen­nel and arugula in the re­main­ing dress­ing. 5. On a large plat­ter, ar­range a layer of sweet pota­toes topped with av­o­ca­dos and sprouts. Sea­son with salt. 6. Take the dressed arugula and fen­nel and place on top of the first layer. 7. Garnish with wal­nuts, dill, pars­ley, pep­per, and re­main­ing dress­ing. Crum­ble a gen­er­ous amount of cheese and serve im­me­di­ately.

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