A feast for the eyes as well as the stomach, this salad is a true celebration of the sweet nuttiness that can be found in a savoury dish. Between creamy sweet potato and avocado, marinated goat cheese and crunchy candied pecans, you won’t be able to decide what to eat first!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
pecans(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
marinated goat cheese(ContainsMilk)
mixed salad leaves
rosemary panini(ContainsGluten, SoyMay be present Milk, Sesame, Tree Nuts, Egg, Lupin)
brown sugar(May be present Milk, Peanuts, Sesame, Soy, Gluten, Tree Nuts)
balsamic vinegar (or red wine vinegar)
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm cubes. Place the sweet potato on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and roast for 20-25 minutes, or until tender. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time!
While the sweet potato is roasting, heat a medium frying pan over a medium-high heat. Add the pecans and toast, stirring, for 3-4 minutes, or until fragrant. Transfer to a plate.
Return the frying pan to a medium heat and add the brown sugar, the water and a pinch of salt. Cook until melted and bubbling. Return the pecans to the pan and cook, stirring, for 2-3 minutes, or until the pecans are coated and the caramel has thickened. Transfer to a sheet of baking paper and set aside to cool.
Tear the rosemary panini into 1cm chunks. Finely chop the garlic (or use a garlic press). Place the panini and garlic on a second oven tray lined with baking paper. Drizzle generously with olive oil and season with a pinch of salt and pepper. Toss to coat, arrange in a single layer and bake for 5-7 minutes or until golden. While the croutons are baking, slice the cucumber into half-moons. Cut the avocado into 1cm cubes. TIP: Cut the avocado in its skin then scoop out the flesh using a spoon.
In a large bowl, combine the oil from the marinated goat cheese (3 tsp for 2 people / 1 1/2 tbs for 4 people), the Dijon mustard (see ingredients list), balsamic vinegar and honey. Season with a pinch of salt and pepper. Add the roasted sweet potato, cucumber, avocado, croutons and mixed salad leaves and toss to coat. TIP: Allow the sweet potato to cool slightly before adding to the salad to stop the leaves from wilting. TIP: Toss the salad just before serving to keep the leaves and croutons crisp.
Divide the salad between bowls. Top with the marinated goat cheese and the candied pecans.