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Sweet potato and duileasc warm salad

  

This hearty and filling salad is great as a late lunch or dinner. This time of year is so wonderful on Inis Maan. Our selection of vegetables from the garden is so wonderful the new potatoes are emerging and all the sea weeds are    at their finest. Foraging for sea weed is such a nice way to spend an afternoon. This recipe is a mixture of garden and sea vegetables.

Ingredients

1 medium sized sweet potato peeled and oven roasted with olive oil and cayenne pepper

1 handful of fresh spinach

Sprouted black lentils

Dried duileasc for sprinkling

1/4 cup chickpeas

1 vine tomato quartered

Sunflower seeds toasted in the oven

Yoghurt sauce

1/4 cup of natural yoghurt

1/2 tea spoon of garlic paste

Pinch of himalaya sea salt

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