This is a substantial salad that works well with anything. The lime and coriander cut through the creaminess of the avocado and the sweetness of the potato to give a clean and light finish.
Sweet Potato, Fennel and Coriander Salad
2 large sweet potato (orange or red or combination), cut into wedges
1 fennel, finely sliced (use a mandolin if you have one)
bunch of coriander, leaves only
1 avocado, cubed or sliced
2 handfuls of rocket
juice of ½ a lime
¼ cup olive oil
1 tbspn white balsamic vinegar
1 tspn Dijon mustard
1 tspn maple syrup
pinch of sea salt
Preheat the oven to 190 degrees. Toss the sweet potato in 2 tbspns of olive oil, season and roast for about 45 minutes or until golden, turning at least once.
Place rocket, coriander, fennel, avocado and sweet potato in a large dish. Mix together dressing ingredients. Pour over and toss to combine.