Roasted Clementines with Sweet Potato and Sage

Serves 20 portions

Ingredients 

  • 10 clementines, halved
  • 10 medium sized sweet potatoes, sliced into roundels, skin on
  • 1 bunch sage, picked and deep fried
  • 4 red onions, peeled and finely sliced
  • 200g rocket leaf, deep fried
  • 250g spinach

For the dressing

  • 200ml rapeseed oil
  • 200ml white wine vinegar
  • 1tbsp Dijon mustard
  • Salt & pepper

 

Method

  1. Roast the clementines with a light coating of oil at 180’C for 20 minutes. Set aside to cool.
  2. Roast the sweet potato rounds on parchment with a light coating of oil at 180’C for 10-15 minutes. Set aside to cool.
  3. To layer, layer the potato and clementines with the spinach, red onion and dressing.
  4. Top with the rocket and sage leaf.
  5. For the dressing, combine ingredients well and serve.

 

 

 

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