Sweet potato, walnut & chargrilled red onion salad

It wouldn't be a picnic without a potato salad - try this delicious gourmet version.

• 600g sweet potato (kumara), peeled, cut into 3-4cm pieces
• Olive oil spray
• 1 red onion, peeled, cut into 4mm-thick rings
• 2 tablespoons olive oil
• 1 tablespoon fresh orange juice
• 2 teaspoons wholegrain mustard
• 1 teaspoon honey
• 1 bunch rocket, ends trimmed
• 35g (1/3 cup) walnut halves, toasted

Energy 635kJ	Fat saturated 1.00g
Fat Total 8.50g	Carbohydrate sugars g
Carbohydrate Total 16.00g	Dietary Fibre 3.00g
Protein 3.50g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 200°C. Place the sweet potato on a baking tray. Spray with oil and season with salt and pepper. Bake for 30 minutes or until tender and golden. Set aside for 15 minutes to cool slightly.

2. Step 2

   Meanwhile, preheat a chargrill on medium-high. Spray onion with oil. Cook for 5 minutes each side or until tender and browned. Set aside for 15 minutes to cool.

3. Step 3

   Combine the oil, orange juice, mustard and honey in a screw-top jar. Season with salt and pepper. Shake until well combined. Combine the sweet potato, onion, rocket and walnuts in a bowl. Drizzle the orange dressing over the salad. Toss to combine.