Entrees

Warm sweet potato, bean and blue cheese salad with crispy prosciutto

Name: Warm sweet potato, bean and blue cheese salad with crispy prosciutto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 800g sweet potato, peeled, cut into 3cm chunks; 1/3 cup (80ml) olive oil; 150g thin green beans, ends trimmed; 1 tablespoon balsamic vinegar; 75g thinly sliced prosciutto; 1 bunch (about 120g) rocket; 100g blue cheese, such as gorgonzola or cambozola; 1/4 cup pine nuts, lightly toasted

Rate now

10m

30m

Warm sweet potato, bean & blue cheese salad with crispy prosciutto

Jump to recipe

Sweet potato, crunchy green beans, bitey blue cheese and salty prosciutto shards combine to make this delectable warm salad.

800g sweet potato, peeled, cut into 3cm chunks
1/3 cup (80ml) olive oil
150g thin green beans, ends trimmed
1 tablespoon balsamic vinegar
75g thinly sliced prosciutto
1 bunch (about 120g) rocket
100g blue cheese, such as gorgonzola or cambozola
1/4 cup pine nuts, lightly toasted

Method

1.

Preheat the oven to 200°C.
2.

Blanch sweet potato in boiling water for 5 minutes, then drain. Place on a baking tray, drizzle with 1 tablespoon olive oil and season with salt and pepper. Cover with foil and bake for 10 minutes.
3.

While potato is cooking, blanch the beans in boiling salted water for 1 minute, drain and set aside. Whisk remaining oil together with vinegar and season with salt and pepper.
4.

Remove foil and cook the potato uncovered for a further 15 minutes. Spread prosciutto out on a baking tray and bake for 5 minutes or until crisp, then break into shards and set aside.
5.

Divide the rocket between four serving plates. Toss potato and beans together with the dressing, place on top of the rocket and crumble blue cheese over.
6.

Top with prosciutto shards and pine nuts.