Recipe: Sweet potato and peach salad with walnuts

Our easy sweet potato salad is ideal for festive entertaining and adding a pop of colour to your dining table.         


400g sweet potatoes


1 pinch ground ginger

1 pinch ground coriander

2 tbsp olive oil

4 handfuls baby spinach

150g small cherry tomatoes

2 peaches

100ml soy yoghurt

1-2 tbsp mustard

1 tsp maple syrup

2 tbsp lemon juice

Freshly ground black pepper

70g walnuts; halved or roughly chopped



Step 1. 

Preheat the oven to 200°C, gas 6. Line a baking tray with baking paper.

Step 2.

Peel the sweet potatoes and cut into 1 cm cubes. Mix in a bowl with the salt, ginger, coriander and 1 tbsp oil until well coated then spread out on the tray. Roast for 15 minutes until tender.

Step 3.

Meanwhile, give the spinach leaves a rinse. Wash and halve or quarter the cherry tomatoes. Wash the peaches, halve, stone and cut into wedges.

Step 4.

Mix the soy yoghurt with the mustard, remaining oil, maple syrup, salt, pepper and lemon juice.

Step 5.

Arrange the sweet potatoes, spinach, tomatoes and peaches on plates and drizzle with the dressing. Scatter over the walnuts and serve.

Serves 4.