Roast Sweet Potato Salad

Serves 4
Cooking time 45 minutes


1 box Fry’s Chicken-Style Strips
2 sweet potatoes
½ butternut
30 ml olive oil
Salt and Freshly ground black pepper
60 ml sweet chilli sauce
1 handful cherry tomatoes
30 ml dark balsamic vinegar
2 handfuls of fresh rocket
15 ml oil


Dice sweet potato and butternut, toss in olive oil, season with salt and pepper. Roast in oven at 180°c for 30 minutes. After 20 minutes, spoon over sweet chilli sauce. Roast cherry tomatoes in oven, drizzle with balsamic vinegar, olive oil and sugar, roast for 10 minutes.

Lightly fry strips in oil. Toss all ingredients together, add rocket and serve.

Garnish with toasted seeds.

Print Friendly

Print Friendly, PDF & Email