Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Roast sweet potatoes: Place on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix, arrange in a single layer and roast for 25 minutes until golden and cooked. Allow to Cool slightly.

Step 3

Caramelised onion: Place a pan on medium heat with a drizzle of olive oil. When the pan is hot, add the onion with a pinch of salt and pepper, and sauté for 1 minute before adding HALF the red wine vinegar. Cook for 10 minutes until the onion has softened and caramelized.

Step 4

Mayo sauce: Mix together the mayonnaise, wholegrain mustard and the REST of the red wine vinegar and season with salt and pepper.

Step 5

Chipolatas: Place a pan on medium-high heat with a drizzle of olive oil. When the pan is hot, add the chipolatas and cook for 10 minutes until golden and cooked through.

Step 6

Tenderstem broccoli: Boil the kettle. Place a small pot on medium-high heat, add the tenderstem with a little salt and pour in a little boiling water (just enough to cover the tenderstem). Blanch the tenderstem for 2 minutes until bright green and cooked. Season with salt and pepper.

Step 7

Sweet potato salad: Just before serving, mix together the sweet potatoes, spring onion and mayo sauce.

Step 8

Serve the sweet potato salad topped with the caramelised onions, and serve the chipolatas and tenderstem on the side.