Sweet Potato, Feta, Toasted Tamari Almond Salad

Ingredients

• 50g unblanched almonds
• 3 tsp tamari
• 450g sweet potato, skin on, cut into wedges
• 2 bunches rocket, washed & trimmed
• ½ small red onion, sliced
• 2 tbsp Persian feta, crumbled

DRESSING:

• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 2 tbsp olive oil Salt and pepper

Method

1.  Combine almonds and tamari and mix well. Spread evenly over crisper pan in a single layer and place inside microwave in the lowered position.
2.  Select the COOK/GRILL setting. Turn FOOD dial to toasted nuts and turn AMOUNT dial to 50g. Press START.
3.  Halfway through the cook cycle, the oven will beep and flash “stir/turn food”. Open door and stir nuts. Press START to continue cooking.
4.  Once cooking has finished, remove nuts from crisper pan and place onto a cold plate to cool and set aside.

 ROASTED SWEET POTATO:

1.  Return crisper pan to microwave in the upper position. Select COOK/GRILL setting. Turn FOOD dial VEGETABLES and press START to display FROZEN, FRESH or ROASTED. Turn FOOD dial to shift the arrow to ROASTED, press START to confirm.
2. The PREHEAT PAN option will appear.  Turn the TIME/FOOD dial to toggle to YES. Press START to confirm. Press START to begin preheating for 3 minutes. Time will begin to countdown.
3. Once the pan has completed preheating, open door and remove hot crisper pan. Arrange sweet potato pieces around pan in a single layer with thickest sides positioned to the outside of pan. Turn AMOUNT dial to 450g weight. Press START to begin cooking.
4. Halfway through the cook cycle, the oven will beep and will flash “stir/turn food”. Open door and turn sweet potato. Press START to continue cooking.
5. Once cooking has finished, allow sweet potato to stand in pan for 5 minutes.
6. Place rocket and onion in a large salad bowl and toss gently to mix. Arrange cooked sweet potato, tamari almonds and crumbled feta over the top.
7. Whisk dressing ingredients together and drizzle over salad; serve immediately.