Warm Sweet Potato Salad | Cooking with California Walnuts | Sanjeev Kapoor Khazana

The crunchiness of walnuts makes this creamy warm sweet potato salad extra special.

WARM SWEET POTATO SALAD

Ingredients

2 medium sweet potatoes
2 medium white onions, cut into cubes
14-16 garlic cloves
5 walnut kernels, halved
Crushed black peppercorns to taste
Salt to taste
2 tablespoons extra virgin olive oil
A pinch fresh thyme
Chopped fresh parsley for garnishing
Dressing
1 teaspoon fresh turmeric paste
1 tablespoon tahini
1 tablespoon lemon juice
Salt to taste
Crushed black peppercorns to taste
½ teaspoon grainy mustard
1 tablespoon olive oil

Method

1. Preheat oven to 180º C.
2. Roughly chop sweet potatoes and transfer on a baking tray. Add white onions, garlic, walnut halves, crushed peppercorns, salt and olive oil. Mix well. Add thyme and mix again.
3. Put the tray in the preheated oven and roast for 20-25 minutes.
4. To make dressing, mix together turmeric paste, tahini, lemon juice, salt, crushed peppercorns, grainy mustard and olive oil in a bowl.
5. Transfer roasted vegetables on a serving plate. Drizzle the dressing on top and garnish with parsley.
6. Serve warm.

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