Sweet potato salad with hot-smoked salmon and spinach dressing

Photographer: Steve Brown

Sweet potato, hot-smoked salmon and crunchy greens, all tossed in a creamy spinach dressing. Fresh, filling and perfect for warm-weather dinners.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

800g small sweet potatoes/ kumarasweet-potatoX, peeled and cut into 3cm rounds
1 cup baby spinach
150g hot-smoked salmon or trout, flaked
1 small red onion, thinly sliced
6 gherkins, sliced thinly
1 cup dill leaves
¹⁄³ cup roasted almonds, chopped
1 lemon, cheeks

Spinach dressing
1 cup baby spinach leaves
2 tablespoons olive oil
2 tablespoons tahini
2 tablespoons lemon juice

Instructions

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1 In a large pot, cover sweet potatoes with cold water and bring to a boil over high heat. Reduce heat and simmer for 10-15 minutes or until sweet potatoes are tender.

2 To make the dressing, place all ingredients in a small blender with ¼ cup water and blend until smooth.

3 Arrange sweet potatoes and spinach in a serving bowl or platter. Top with salmon, onion, gherkins, dill and almonds. Drizzle with dressing and serve with lemon cheeks.

HFG tip

If you have time, after boiling the sweet potatoes, cook them for 2-3 minutes each side with a spray of oil in a medium-hot pan until golden.

Nutrition Info (per serve)

Calories 480 cal

Kilojoules 2008 kJ

Protein 17 g

Total fat 25 g

Saturated fat 3.4 g

Carbohydrates 43 g

Sugar 22 g

Dietary fibre 10 g

Sodium 463 mg

Calcium 178 mg

Iron 2.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.