1 Preheat the oven to 200ºC/180ºC fan/gas mark 6. Using sweet potatoes for bite, tip onto a large baking tray and top with 1 tbsp olive oil and a good pinch Cajun seasoning for smokiness. Toss well to coat, then roast for 10 minutes.
Smoky cajun potato salad
Ingredients
4
servings
-
- 2 kg
- 200 g
- 1
- 1
- 0,25 tsp
- 90 g
- 200 g
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Preparation
2 Meanwhile, toss the broccoli and onion in a little extra oil. Remove the potatoes from the oven and turn the cubes, then nestle the broccoli and onion around them on the tray. Roast for a further 20 minutes until the veg is lightly charred.
3 Meanwhile, toss the parsnip ribbons in a little olive oil and the paprika. Arrange across a baking sheet and add to the oven for the final 8 minutes of cooking time to crisp up. After this, remove both trays from the oven and leave the vegetables to cool a little.
4 In a large salad bowl, toss the salad leaves through the roasted sweet potato, onion and broccoli, crumbling over the feta for tang. Season well and divide between 4 serving plates/ bowls, topping with the parsnip for crispiness.
