Ready Time: 33 mins
Preparation Time: 10 mins
Cooking Time: 23 mins
Serves: 4
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
TOASTED TAMARI ALMONDS:
- Combine almonds and tamari and mix well. Spread evenly over crisper pan in a single layer and place inside microwave in the lowered position.
- Select the COOK/GRILL setting. Turn FOOD dial to toasted nuts and turn AMOUNT dial to 50g. Press START.
- Halfway through the cook cycle, the oven will beep and flash “stir/turn food”. Open door and stir nuts. Press START to continue cooking.
- Once cooking has finished, remove nuts from crisper pan and place onto a cold plate to cool and set aside.
ROASTED SWEET POTATO:
- 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.
- 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.
- 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.
- 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.
- Once cooking has finished, allow sweet potato to stand in pan for 5 minutes.
- 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.
- Whisk dressing ingredients together and drizzle over salad; serve immediately.