Roasted leek, rocket and sweet potato salad

Roasted leek, rocket and sweet potato salad

Ingredients (serves 6):

  • 1kg sweet potato, unpeeled, cut into 4cm pieces
  • 3 small leeks, trimmed, washed, cut into 2.5cm slices
  • 1 tablespoon olive oil
  • 125g tub plain Greek-style yoghurt
  • 2 teaspoons wholegrain mustard
  • 50g baby rocket



  1. Preheat oven to 190°C/170°C fan-forced.
  2. Place sweet potato, leek and oil in a large roasting pan. Toss to coat. Roast for 30 to 40 minutes or until golden and cooked through.
  3. Meanwhile, combine yoghurt and mustard in a bowl.
  4. Place vegetables and rocket in a bowl. Toss to combine.
  5. Serve drizzled with yoghurt mixture.
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