Aubergine, Sweet Potato & Peanut Salad Recipe | Abel & Cole
Aubergine, Sweet Potato & Peanut Salad
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Total: 30 mins
A rich seasonal salad made with tender roast aubergine and sweet potato folded with slivers of red onion in a tangy chilli tamari and lemon dressing. Finished with handfuls of fresh lamb’s lettuce and crunchy toasted peanuts.
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549 kcal
(per portion)
Ingredients you'll need
  • 500g sweet potatoes
  • 2 aubergines
  • 35g peanuts
  • 1 chilli
  • 1 garlic clove
  • A thumb of ginger
  • 1 lemon
  • 2 tbsp tamari
  • 1 red onion
  • 50g lamb's lettuce
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
You'll need
  • Roasting tin
  • Small frying pan
Step by step this way
  • 1.

    Warm your oven to 220°C/Fan 200°C/Gas 7. Scrub the sweet potatoes and slice them into bite-size pieces. Trim the aubergines and cut them to match. Tumble the sweet potatoes and aubergines into a large roasting tin and toss with 1 tbsp olive oil and a little salt and pepper. Slide into the oven to roast for 25 mins, turning once, till caramelised and tender.

  • 2.

    Meanwhile, put a small frying pan on a medium heat and tip in the peanuts. Toast for 2-3 mins till browned, then tip onto a plate. Set aside to cool a little, then roughly chop the peanuts.

  • 3.

    Thinly slice the chilli (you can halve it and scoop out the seeds and pith for less heat) and slide it into a large bowl. Peel and grate in the garlic and ginger. Grate in the lemon zest and squeeze in the juice. Add 2 tbsp tamari and 1 tbsp olive oil. Peel and thinly slice the red onion. Add the onion to the dressing and stir together. Set aside.

  • 4.

    When the veg have roasted, add them to the bowl with the onion. Add the toasted peanuts and fold through the lamb's lettuce. Divide the salad between 2 plates and serve.