Mixed salad with fried sweet potatoes and macadamia nuts

A great way to save time is to prepare your salads in the morning. A hearty potato salad is always a crowd pleaser, served with a zesty lemon and Gourmet Garden parsley dressing. Alternatively a tasty mixed salad can be prepared earlier by combining cucumber, sweet potato, macadamia nuts and rocket. Just before serving, drizzle your vegetables with a dressing made from olive oil, mustard, Gourmet Garden chives and vinegar.Serves 4

Ingredients
1 medium kumara or sweet potato
1 tablespoon olive oil
180g mixed salad leaves
1 small cucumber, sliced thinly
250g cherry tomatoes, halved
50g unsalted macadamia nuts, chopped coarsely
For the vinaigrette:
2 tbsp balsamic vinegar
1/2 tsp mustard
3 tbsp olive oil
3 teaspoons Gourmet Garden Chives

Step 1 - Peel and thinly slice the sweet potato. Heat oil in a large frying pan and cook sweet potato in batches until browned both sides and cooked through.

Step 2 - Meanwhile combine balsamic vinegar, olive oil and Gourmet Garden Chives in a large bowl.

Step 3 - Add sweet potato and remaining ingredients to vinaigrette, toss gently to combine. Scatter with extra macadamia nuts if desired.

This recipe uses: Gourmet Garden Chives

Gourmet Garden has over 150 recipes to see you through the holiday season and beyond at www.gourmetgarden.com