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Christmas chopped salad

Name: Christmas chopped salad recipe
Yield: 4
Ingredients: 2 large carrots, cut into large batons; 500g sweet potato; 2 rashers free-range bacon, chopped; 20.00 ml extra virgin olive oil; 50g smoked cheddar cheese, thickly shaved; 1 Lebanese cucumber, sliced; 1 witlof, quartered; 125.00 ml flat-leaf parsley leaves; 80ml olive oil; Zest and juice of 1/2 lemon; 1 eschalot, finely chopped; 1 tsp wholegrain mustard; 1 tsp runny honey

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by Monty Koludrovic

Dec 15, 2022

“There are no rules to a chopped salad - it can contain vegetables and fruits, cooked or raw, and nuts, cheese and meat.” – Monty Koludrovic

2 large carrots, cut into large batons
1 sweet potato (500g), peeled, roughly chopped
2 rashers free-range bacon, chopped
1 tbs extra virgin olive oil
50g smoked cheddar cheese, thickly shaved
1 Lebanese cucumber, sliced
1 witlof, quartered
1/2 cup flat-leaf parsley leaves

Dressing

1/3 cup (80ml) extra virgin olive oil
Zest and juice of 1/2 lemon
1 eschalot, finely chopped
1 tsp wholegrain mustard
1 tsp runny honey

Method

1.

Preheat oven to 220°C. Line a large baking tray with baking paper. Place carrot, sweet potato and bacon on prepared tray. Drizzle with oil and season with salt flakes and freshly ground black pepper. Toss to coat. Roast for 20 minutes, then transfer carrot to a plate.
2.

Return tray to oven and roast for a further 10 minutes or until sweet potato is tender and caramelised.
3.

Set vegetables and bacon aside until cooled to room temperature.
4.

For the dressing, combine all the ingredients in a medium bowl and season to taste. Combine roasted goodies in a large bowl with the remaining ingredients. Drizzle with dressing and toss to coat before serving.