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

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