Warm Pea, Broad Bean, Fennel and Herb Roasted Sweet Potato Salad

Name: Warm Pea, Broad Bean, Fennel and Herb Roasted Sweet Potato Salad
Ingredients: 700 g fresh broad beans, podded (podded weight about 250 g), cooked until tender and refreshed in iced water; 800 g sweet potato, peeled and cut into 2cm chunks; generous handful of fresh herbs (use either rosemary, thyme or oregano, or a mixture of all three); 5 tablespoons extra-virgin olive oil; 1 garlic clove, thinly sliced; large handful of salad greens (I used amaranth, but choose whatever adds colour and flavour – try shredded radicchio or red chicory, rocket or dandelion); 500 g fresh peas, podded (podded weight about 200 g), cooked until tender and refreshed in iced water; salt and freshly ground black pepper; 4 tablespoons fresh lemon juice; 4 large tablespoons finely grated Parmesan; 2 medium-sized heads of fennel

with Parmesan Dressing

Preparation info

Difficulty
Medium

Appears in

Salads

By Peter Gordon

Published 2005

About

Sweet potato and Parmesan seem, to me at least, a match made in culinary heaven. Definitely ‘fusion food’ when put together (Italians aren’t known for using sweet potato), they carry each other – and each other’s flavours — so well. Fresh peas are one of summer’s highlights (along with swimming in a river and eating a fresh mango in the sea), but if you can’t get fresh peas then don’t feel bad about using frozen ones – often they’ll be frozen within hours of being picked, so buy a good bran

Ingredients

Vegetarian
Gluten-free
Summer

Ingredients

Method