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Fresh Living Network
Natalie's sweet potato salad and babaganoush salad

Natalie's sweet potato salad and babaganoush salad

Two of Natalie's signature dishes. Great as sides or mains.
6
RECIPE TYPE:Salads
 
Method
  • Stir together the dressing ingredients, season and toss with sweet potatoes and onion.
  • Scatter over extra coriander.
  • Preheat oven to 220˚C.
  • Coat brinjal slices with olive oil and arrange on a baking tray. Scatter over onion, celery and leek, and roast for 40-50 minutes until brinjals are caramelised.
  • Squeeze over lemon juice and soy sauce, then season sparingly with salt and pepper.
  • Combine a little extra lemon and soy sauce in a small bowl for dressing salad leaves.
  • Toss salad leaves in a bowl with tomato and almonds and add roasted brinjal mixture. 
  • Dress salad and serve with sweet potatoes.
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