Salad with sweet potatoes & pancetta
This salad with sweet potato and panchetta looks and tastes gorgeous served on a large platter from which everyone can help themselves.
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Cooking tools:
- Grill pan
- Oven
- Baking sheet
- Pot
- Colander
- Whisk
- Mixing bowl
- Serving platter
- Chef's knife
- Cutting board
- Peeler
- Spatula
- Stove
- Measuring spoon
- Tongs
Ingredients
- 2 medium sweet potatoes, peeled and halved
- 2 tbsp olive oil or avocado oil
- 250g green asparagus (fresh or tinned)
- 12 slices pancetta
- 70g rocket
- 25g pine nuts, toasted
- Parmesan shavings
- 1 tsp Dijon mustard
- 1 garlic clove, crushed
- 1 lemon, zest finely grated and juiced
- 3 tbsp olive oil or avocado oil
- 1 tbsp flat-leaf parsley, finely chopped
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