Cherry, sweet potato and wensleydale salad

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes

Serves: 4


2 sweet potatoes, peeled and cubed
4 tbsp olive oil
1½ tsp wholegrain mustard
1½ tbsp red wine vinegar
180g cherries, halved (reserve any juice)
2 tbsp roughly chopped tarragon leaves
115g bag baby spinach
100g wensleydale cheese, sliced thinly


1. Preheat the oven to 200°C, gas mark 6. Toss the sweet potato with 1 tbsp olive oil on a large baking sheet. Season and roast for 30 minutes, until golden; set aside.

2. Combine the mustard and vinegar. Season, then whisk in the remaining 3 tbsp oil and 1 tbsp water. Stir in any juice from the cherries, then toss with the tarragon, spinach and sweet potato. Divide between plates and scatter with the cherries and sliced wensleydale.