Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1 cup red cabbage, shaved
- 1 carrot, peeled and coarsely grated
- 1 head baby fennel, shaved
- 4 medium sweet potatoes
- 1 lime, juiced
- 2tablespoons extra virgin olive oil
- 2tablespoons pecans, toasted and chopped
- 2tablespoons maple syrup
- 1 freshly-milled black pepper
- 1/2 cup mozzarella, torn
- 1/4 cup aioli
- 1 bunch chives, snipped
- 1 pinch sea salt ground (to taste)
Nutrition per serving
1760kJ / 420Cal
1760 Kilojoules or 420 Calories
20% of daily energy intake*
Protein
8.2grams
Fat
25.0grams
Carbs
38.2grams
Sugars
24.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Wrap each sweet potato in a double layer of foil drizzled with extra virgin olive oil and a little salt and pepper. Cook for 1 hour, until very tender. Peel and break the sweet potatoes into pieces.
Step 2 of 2
Toss the cabbage, fennel carrot, chives, mozzarella and pecans in a large bowl, then scatter on a large plate. Top with the sweet potato pieces. Whisk the aioli, maple syrup and lime juice in a bowl, then drizzle over the salad.
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