Sweet Potato Nectarine Rainbow Chard Salad
Serves 8-10 as a side
1/4 cup semi sun-dried tomato in oil, finely chopped
1 bunch rainbow chard, stalks and leaves finely shredded
60g baby rocket, rinsed
2 nectarines (we used 1 white and 1 yellow), each cut into 8 wedges
Juice of 1/2 lime
1 tbsp caster sugar
1 tbsp finely chopped mint
Roasted chickpeas (store bought), to serve
Sea salt flakes
100g Yumi’s Rocket Almond Pesto Hommus
Juice 1/2 lime
3 tbsp light olive oil
1 tbsp maple syrup
- Preheat a fan forced oven to 180ºC. Line a baking tray with foil. Toss sweet potato wedges in the chopped tomatoes and their own and arrange on baking tray. Season generously with sea salt. Bake for 30-35 mins until softened. Set aside to cool slightly.
- Toss chard stalks, leaves and rocket then arrange in a wreath-shape on a large, circular platter.
- Toss the nectarine wedges with lime juice, caster sugar and mint then arrange over the top of the greens. Arrange the roasted sweet potato on top the scatter with roasted chickpeas.
- To make the dressing, whisk together Yumi’s Rocket Almond Pesto Hommus, lime juice, olive oil and maple syrup. Drizzle over the salad and serve at room temperature.