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Warm Butternut and Sweet Potato Salad

Yields1 ServingCook Time30 minsTotal Time30 mins

Warm Butternut and Sweet Potato Salad 2019

 1 box Fry’s Thick Cut Chunky Strips
 1 large butternut, peeled and thinly sliced
 4 sweet potatoes, thinly sliced
 2 tbsp olive oil
 1 tbsp cumin seeds,
 1 tbsp coriander seeds, crushed
 1 tbsp brown sugar
 1 tbsp rosemary
 4 twigs thyme
 2 tbsp balsamic vinegar
 ½ green pepper, sliced
 ½ red pepper, sliced
 Salt and black pepper, to taste

Preheat oven to 180ºC.


Add oil, cumin seeds, coriander seeds, brown sugar, brown sugar, rosemary, thyme and vinegar to the butternut and sweet potatoes. Mix until the butternut and sweet potatoes are coated.


Roast for 10 minutes until partially cooked and thereafter toss in Strips and peppers. Roast for 12-15 minutes or until golden and caramelised. Can be served on a bread of your choice with a sweet and chilli sauce.

Nutrition Facts

Serving Size 4