Warm Sweet Potato and Spinach Salad with South American Flathead
- 2 large sweet potatoes
- 2 red onions
- 1 orange
- 100g slivered almonds
- canola oil - for frying
- 4 tablespoons olive oil
- 1 teaspoon dried chilli flakes
- salt and pepper - to season
Preheat oven to 180ºC.
Peel and chop sweet potato and red onion in to large cubes. Place on to a lined oven tray. Sprinkle with chilli flakes, and coat and toss in 2 tablespoons of olive oil. Bake 40 minutes, until the sweet potato has caramelised. Set aside.
Preheat a lightly oiled fry pan to a low temperature. Cook the Flathead in two batches, for 8-10 minutes, turning occasionally. Drain well.
In a large bowl, add the washed baby spinach, cooked sweet potato and onion, 2 tablespoons of olive oil and the juice of one orange. Toss lightly. Season with salt and pepper.
To serve, place the sweet potato salad on a serving platter, topped with the Flathead. Top with a sprinkling of slivered almonds.