Sweet Potato and Pecan Salad

For all sweet potato lovers, a flavoursome salad combining the sweet potato and pecans with bean sprouts and a range of salad greens: celery, celeric, spring onions and endive. The 'cooking time' includes about 25 minutes cooling time. Adapted from "Potatoes and Vegetables" by Parragon Publishing.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  lb sweet potato, diced
• 2  celery ribs, sliced
• 1  celery root, grated (celeric)
• 2  spring onions, sliced
• 1  cup bean sprouts
• 1⁄2 cup pecans, chopped
• 2  heads endive, separated
• 1  teaspoon lemon juice
• 3  fresh thyme sprigs, to garnish

• DRESSING

• 4  tablespoons olive oil
• 1  tablespoon garlic-flavored red wine vinegar
• 1  teaspoon light-brown sugar
• 2  tablespoons fresh thyme

Directions

1. Cook the sweet potatoes in a pan of boiling water for 5 minutes, or until tender.
2. Drain thoroughly, transfer to a bowl and allow to cool.
3. Stir in the celery, celery root, spring onions, bean sprouts and chopped pecans.
4. Line a salad bowl with the endive leaves and sprinkle them lightly with lemon juice.
5. Spoon the potato and salad greens mixture onto the endive leaves.
6. In a small bowl, beat the dressing ingredients together.
7. Pour the dressing over the salad, garnish with thyme sprigs and serve immediately.