Potato, red cabbage & roasted garlic salad

Preparation time: 15 minutes Cooking time: 60 minutes

1 bulb of garlic

20ml vegetable oil

300g mayonnaise

650g sweet potatoes

750g potatoes

300g red cabbage

50g flaked almonds

25g chopped parsley

100g sultanas

60g mixed-leaf salad

Salt and pepper to taste

● Preheat the oven to

180°C/350°F/gas mark 4.

● Place the garlic bulb in foil with half the oil, wrap well and place in the oven for about 30-45 minutes.

● 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 large bowl.

● Add the mayonnaise to the garlic and mix until smooth.

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

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

● Bake for a further 20 minutes, then remove from the oven. Leave to cool.

● Finely chop the red cabbage.

● Place the almonds on a baking tray and toast in the oven until lightly coloured.

● Put all the ingredients, including the parsley, sultanas and mixed-leaf salad, into the bowl with the garlic mayonnaise.

● Mix well and season to taste before serving.