Sweet potato, avocado & mozzarella salad

It feels like summer has finally arrived and salads are fully on the menu. This is a lovely one to have for dinner with a green salad and fresh bread or as part of a bigger salad spread for friends. The harissa dressing is a lovely contrast to the creamy mozzarella and avocado while the potato adds a little sweetness to the dish.

To make it more filling and to add fibre I have layered in some buckwheat, but you could use brown rice, bulgur, pearled spelt or even quinoa if you prefer. Any wholegrain will work well here.

Ingredients

Serves 4-6

• ½ small red onion, thin half moon slices

• 3-4 tbps red wine vinegar

• 1 large sweet potato, chopped in small wedges

• 150g buckwheat

• 1 large avocado

• 150g mozzarella

• A small handful each of mint, parsley, coriander

  Dressing

• 150ml Greek yoghurt

• 1 tbsp rose harissa

• 2 tbsp water

• ½ tsp sea salt

Method

• Preheat the oven to 180ºc.

• Put the onion in a small bowl and pour over the vinegar.

• Spread the sweet potato on a baking tray and drizzle with approx 1 tbsp olive oil. Roast for 15 minutes, turn and repeat.

• While the sweet potato is in the oven, cook the buckwheat or whichever grain you’re using, as per the packet instructions. Drain and set aside to cool.

• Slice the avocado and rip the mozzarella into large pieces.

• Layer the salad by first putting the grain on the plate with a few chunks of sweet potato, avocado, mozzarella, some herbs, pickled onions, a spoon or two of dressing and a pinch of salt. Repeat, finishing with the herbs, pickled onions and dressing.

  tip

• Layering the salad means that all the ingredients are spread equally, so everyone gets a bit of everything!