Persian Salad
Serves 6
Ingredients
1 large sweet potato – diced
1 tablespoon Brookfarm Natural Macadamia Oil
Sumac
Salt
1 tablespoon Brookfarm Lime & Chili infused Macadamia Oil
1/2 tablespoon balsamic glaze (a sweet reduction of balsamic vinegar)
Mixed baby greens or baby spinach leaves
1/2 red onion – finely sliced
Soft Fetta marinated in oil & spices (Persian style)
1 packet of Brookfarm Kashimiri Chilli Snacmacs
Method
- Preheat oven to 180°C / 350°F
- Toss sweet potato pieces in Brookfarm Natural Macadamia Oil, a few pinches of sumac and salt. Oven roast till cooked but still firm. Allow to cool to room temperature.
- Combine Brookfarm Lime & Chili infused Macadamia Oil with balsamic glaze and toss with greens, red onion and sweet potato.
To serve:
- Arrange on 6 salad plates. Top each salad with Persian style Fetta and sprinkle with Brookfarm Kashmiri Chilli Snacmacs.