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Crispy Spiced Sweet Potato Salad
Sweet potato chunks roast with cumin seeds until the edges caramelize, while 25g of dried fine egg noodles flash-fry in a shallow pool of sunflower oil until golden and shatteringly crisp. Both land on a bed of baby spinach with sliced avocado and finely cut red onion. A dressing of red wine vinegar and orange juice pulls the warm and cool elements together. Serves two in about 35 minutes, and the noodles stay crunchy if added right before eating.
Equipment
- Oven
- Baking sheet
- Stovetop
- Skillet
Ingredients
- 2 medium sweet potatoes, peeled and cut into chunks
- 1 tsp cumin seeds
- 2 tsp sunflower oil, plus extra for frying
- 25g/1oz dried fine egg noodles
- 2 tsp red wine vinegar
- 2 handfuls of baby leaf spinach
- 1 avocado, peeled and sliced
- ½ red onion, finely sliced
Instructions
- 1Preheat the oven to 200°C (180°C fan or gas mark 6). Toss the sweet potato chunks with the cumin seeds, 1 teaspoon of sunflower oil, and a pinch of salt and pepper.
- 2Spread the potatoes evenly across a baking sheet without crowding them. Giving the pieces space ensures they roast and caramelize rather than steam. Roast for 20 to 25 minutes until tender and golden brown.
- 3Cook the dried fine egg noodles according to the package directions, then drain them well. Pat them dry with a paper towel. Removing excess surface moisture prevents the hot oil from splattering.
- 4Pour about 1cm of sunflower oil into a wok or a deep frying pan and place it over medium-high heat. Carefully fry the cooked noodles in small batches for about 30 seconds until they turn crisp.
- 5Use a slotted spoon to transfer the crispy noodles to a plate lined with paper towels to drain any excess oil.
- 6Whisk the remaining teaspoon of sunflower oil with the orange zest, orange juice, red wine vinegar, and a pinch of seasoning in a small bowl to create the dressing.
- 7Place the roasted sweet potatoes, baby leaf spinach, sliced avocado, and finely sliced red onion into a large mixing bowl. Drizzle the orange dressing over the top and toss gently to combine. Divide the salad between two plates and finish by crumbling the crispy fried noodles over each portion.
Nutrition
7g
Protein
23g
Fat
13g
Sugar
0.41mg
Sodium
Notes
- Make ahead: You can roast the sweet potatoes and whisk the dressing up to 2 days in advance. Store them separately in the fridge.
- Swap: If you prefer not to fry noodles, toasted pumpkin seeds or slivered almonds offer a great alternative crunch.
- Storage: This salad is best eaten immediately once assembled, as the crispy noodles will soften in the fridge.
