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Sweet potato salad with arugula and cashews

updated

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Ingredients for 6 servings:

  • 1 kg sweet potatoes
  • 2 onions
  • 1 bunch arugula
  • 100 ml vegetable stock
  • 50 ml lemon juice
  • 50 ml olive oil
  • 2 tbsp maple syrup
  • 2 tsp harissa paste
  • 1 tsp curry powder
  • 3 tbsp peanut oil
  • 80 g cashew nuts
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Side dish, sweet and spicy with maple syrup and harissa

Boil the potatoes in salted water for 15 minutes, let cool slightly, peel, and slice. Roughly chop the cashews and roast them without oil. Peel and finely dice the onions, and sauté them in peanut oil until translucent. Wash the arugula, shake dry, and cut into 1 cm pieces. Mix the broth, lemon juice, olive oil, harissa, curry, and syrup to make a sauce and season with salt and pepper. Combine the potato slices, onions, arugula, cashews, and the sauce and season again.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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