Sweet potato salad

Ingredients

• 1200g Sweet Potatoes
• 1 tablespoon Olive Oil
• 2 Shallots
• 4 sliced Spring Onions
• Bunch Chives
• 5 tablespoons Sherry vinegar
• 2 tablespoons Extra Virgin Olive Oil
• 2 tablespoons Honey

Instructions

1. Heat the oven to 200C / 180C fan. Peel and cut the sweet potatoes into large chunks, place them in a bowl, add the olive oil, season well, and toss to coat.
2. Spread the sweet potatoes in a single layer on a baking parchment-lined tray and roast for 30–35 minutes until tender and golden. Remove from the oven and leave to cool at room temperature.
3. While the potatoes are still slightly warm, whisk together the sherry vinegar, extra virgin olive oil, honey, and seasoning to make the dressing.
4. Transfer the sweet potatoes to a serving bowl. Add the chopped shallots, spring onions, and chives. Pour over the dressing and gently toss by hand to avoid breaking up the potatoes.
5. Serve immediately or lightly chilled.

instructions_source: editorial-classic