Summer Salad With Sweet Potato Rosti - cooking recipe

Ingredients

None None Salad with Sweet Potato Cakes
7 oz sweet potato, grated
2 tbsp all-purpose flour
2 tbsp vegetable oil
3 tbsp butter
1 x 14 oz can lentils, drained, rinsed
2 None tomatoes, seeded, chopped
3.5 oz green beans, blanched
1 cup baby spinach
1/4 c parsley
1 None red onion, sliced
None None Dressing
2 tbsp balsamic vinegar
1 tbsp honey
2 tsp Dijon mustard
1/4 tsp dried chili flakes

Preparation

In a bowl, combine sweet potato and flour. Toss to coat and season to taste. Shape tablespoons of mixture into flat discs.
In a large frying pan, heat half oil and butter together on medium. Fry potato cakes in 2 batches, 1-2 minutes each side, until golden and crisp, adding extra butter and oil as required. Drain on paper towel.
In a large bowl combine lentils, tomato, beans, spinach, parsley and onion.
Make Dressing: In a small bowl, whisk all ingredients together. Season to taste. Drizzle over salad, tossing to coat. Top with sweet potato cakes to serve.