Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Rise & Shine


Issue Date 19 - 25 Aug, 2017 at 2:00 PM

Savoury Breakfast Salad

Savoury Breakfast Salad
Ingredients

· 2 small or 1 large sweet potato, cut into ¼-inch discs then halved
· 1tbsp oil
· A pinch each salt and pepper
· 300g mixed greens

For dressing:
· 3tbsp lemon juice
· 1tbsp extra virgin olive oil
· A pinch each salt and pepper

For serving:
· 1 cup blueberries (or other seasonal fruit)
· 1 ripe avocado, chopped
· 4tbsp hummus, divided
· Fresh parsley, chopped

Method
Heat a large skillet over medium heat. Once hot, add in oil, sweet potatoes, salt and pepper, and stir to coat. Arrange in a single layer to ensure even cooking and place a lid on top to steam. Cook for three to four minutes then uncover and flip the potatoes to ensure even cooking. If turning brown too quickly, turn heat down to medium-low. Continue cooking until golden brown on both sides and tender, for about 10-15 minutes. In the meantime, prepare dressing by adding lemon juice, olive oil, salt and pepper to a small mixing bowl and shake or whisk to combine. Taste and adjust flavour as needed, adding more lemon for acidity, oil for creamy texture, or salt and pepper for overall flavour. Set aside.
To serve, divide greens between serving plates and top with roasted sweet potatoes, blueberries, avocado, hummus and parsley (optional). Serve with dressing on the side.





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