Roasted Sweet Potato Salad with Honey Lemon Dressing
1.2 - 1.4 lb sweet potato, peeled
1 1/2 tbsp olive oil
3 handfuls of arugula
1 tsp oil
3.5 oz bacon, chopped
2 oz Goats Cheese or Danish feta
HONEY LEMON DRESSING
1 tbsp honey
2 tbsp lemon juice, fresh
2 tbsp extra virgin olive oil
1/2 tsp Dijon mustard
Salt and pepper, to taste
Preheat oven to 220C / 430F.
Cut sweet potato into 1.5cm / 3/5" thick slices. Cut the larger rounds in half (into semi circles).
Place in a bowl, drizzle over oil, sprinkle with salt and pepper. Toss well to coat. Pour onto baking tray.
Roast for 20 minutes, then use an egg flip to turn and roast for a further 10 minutes or until golden.
Meanwhile, place Dressing ingredients in a jar, mix with a teaspoon (to get honey off the base) then shake well until combined.
Toast pecans in a dry skillet over medium high heat for 3 minutes, or until they smell nutty.
Remove pecans, then heat 1 tsp oil. Add bacon and cook until golden.
To assemble, place everything in a bowl, reserving some bacon, pecans and goats cheese for garnish. Drizzle with most of the dressing, then toss gently.
Transfer into a serving bowl, garnish with remaining bacon, pecans and goats cheese. Drizzle with remaining dressing. Serve!