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    Warm Sweet Potato and Artichoke Salad

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    Warm Sweet Potato and Artichoke Salad

    This recipe is perfect for a light meal. Remember, sweet potatoes need a little cooking to soften them before they can be griddled.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 2 medium sweet potatoes (about 225g), peeled but left whole
    • 1 tbsp olive oil
    • Salt and freshly ground black pepper
    • 140g Waitrose Artichoke Hearts in Oil, from the delicatessen counter, sliced
    • 1 tbsp Waitrose Pine Nuts
    • 110g bag Waitrose Gourmet Tendersweet Salad
    • 2 tsp balsamic vinegar


    1. Cook the whole sweet potatoes in boiling water for 10 minutes or until almost tender. Test with the point of a sharp knife to see if they are cooked. Drain and slice into 1cm pieces. Toss in the olive oil and season. Heat a griddle pan and griddle the potato slices in batches for 2-3 minutes each side, until charred and tender.
    2. Toss the warm sweet potato with the sliced artichoke hearts, pine nuts and salad leaves.
    3. To make the dressing, spoon 3 tbsp artichoke oil out of the tub into a small bowl. Whisk with the balsamic vinegar and seasoning. Arrange the salad on serving plates and drizzle with the dressing. Serve immediately with crusty rolls.

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    Cook's tips

    If you don't want to use sweet potatoes, parsnips or swede will also work well.


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