basil salad, dairy free, dairy free recipes, gluten free recipes, going gluten free, healing from abuse, health, healthy diet, healthy diet recipes, healthy eating, healthy living, healthy recipes for beginners, healthy salad, lactose free, lactose free recipes, nutritious food, paleo, paleo diet, sarah m cloutier, spinach, spinach salad, sugar free, sugar free recipes, super food, sweet potato recipe, vegan, vegan recipes, vegetarian recipes, weight loss, weight loss recipes
This spinach, sweet potato and basil salad has a few yummy additions like broad beans fried in olive oil with caraway seeds and flaked almonds … it is quite simply extraordinarily delicious! The purple skinned sweet potato in this recipe has a lovely texture and nutty flavour and isn’t very ‘sweet’ when roasted. This recipe serves 6 people as a side dish or 4 for a main
2 medium purple skinned sweet potato
3 large red onions
2 tins of cannellini beans 400g each, low salt
6 cups fresh spinach leaves
2 cups fresh basil leaves
20 or so small tomatoes, any variety
½ cup flaked almonds, raw unsalted
4 tablespoons caraway seeds
2 teaspoons ground black pepper
4 tablespoons olive oil, for the beans
½ cup olive oil to roast the vegetables
For the dressing:
2 tablespoons hulled white tahini
Juice of 1 medium lemon
¼ cup olive oil, or avocado oil
Pre-heat oven to 220ºC.
Wash the sweet potato and leave the skin on. Cut into 1 inch-ish pieces. Make sure they are all around the same size, so they cook at the same time. Place on a baking tray and pour over ¼ cup of the olive oil. Cost the sweet potato well with the oil. Place tray in the oven.
Peel and slice the red onions, leaving the core and slicing so the core holds the pieces together. I don’t know how else to describe that!! It’s like a little wedge, held together by the core … gosh, see how you go lol … place the onions on another tray and use the remainder of the olive oil and also the ground black pepper and cost the onions well before putting in the oven with the sweet potato.
Roast both for about 40 mins, checking and turning regularly. We are looking for crispy without being burnt. Oven temperatures may vary so check regularly. Don’t turn them to often, this helps them to crisp up!
In a large saucepan, heat the 4 tablespoons of olive oil for the beans. Drain and wash the beans and place them into the pan with the caraway seeds. Fry on a medium to high heat for about 15 minutes, stirring frequently. Leave them to get crispy by not turning them all the time. After about 5 minutes, add the flaked almonds to toast.
When the almonds are brown and the beans are crispy, remove from the heat and allow to cool.
Remove the vegetables when done and allow to cool.
In a small container, combine the tahini, lemon juice and olive oil until well combined. I do this in an old jar with a screw top lid! Super simple.
To serve, slice the tomatoes in half and toss everything together in a big bowl with the greatest of care and love. Your family will love it!