Warm Pea, Broad Bean, Fennel and Herb Roasted Sweet Potato Salad from Salads: The new main course by

Name: Warm Pea, Broad Bean, Fennel and Herb Roasted Sweet Potato Salad from Salads: The new main course by
Ingredients: generous handful of fresh herbs (use either rosemary, thyme or oregano, or a mixture of all three); 4 large tablespoons finely grated Parmesan; 800 g sweet potato, peeled and cut into 2cm chunks; 1 garlic clove, thinly sliced; 500 g fresh peas, podded (podded weight about 200 g), cooked until tender and refreshed in iced water; 4 tablespoons fresh lemon juice; salt and freshly ground black pepper; large handful of salad greens (I used amaranth, but choose whatever adds colour and flavour – try shredded radicchio or red chicory, rocket or dandelion); 700 g fresh broad beans, podded (podded weight about 250 g), cooked until tender and refreshed in iced water; 2 medium-sized heads of fennel; 5 tablespoons extra-virgin olive oil

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Sweet potato and Parmesan seem, to me at least, a match made in culinary heaven. Definitely ‘fusion food’ when put together (Italians aren’t known for using sweet potato), they carry each other...

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Ingredients

generous handful of fresh herbs (use either rosemary, thyme or oregano, or a mixture of all three)
4 large tablespoons finely grated Parmesan
800 g sweet potato, peeled and cut into 2cm chunks
1 garlic clove, thinly sliced
500 g fresh peas, podded (podded weight about 200 g), cooked until tender and refreshed in iced water
4 tablespoons fresh lemon juice
salt and freshly ground black pepper
large handful of salad greens (I used amaranth, but choose whatever adds colour and flavour – try shredded radicchio or red chicory, rocket or dandelion)
700 g fresh broad beans, podded (podded weight about 250 g), cooked until tender and refreshed in iced water
2 medium-sized heads of fennel
5 tablespoons extra-virgin olive oil