Vegetarian Foodservice Recipe: Warm Butternut and Sweet Potato Salad
Recent research shows that more than 5% of the UK population are vegetarian, that’s 3 million diners. These diners need vegetarian menu options and frequent the venues that provide vegetarian menu options.
Fry’s Family Foods help you to provide vegetarian menu options not just through delicious and nutritious vegetarian food products, with easy to follow menu ideas too.
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Serves 4
Cooking time 30 minutes
Vegan
- 1 box Fry’s Thick Cut Chunky Strips
- 1 large butternut, peeled and thinly sliced
- 4 sweet potatoes, thinly sliced
- 40ml olive oil
- 1 tbsp jeera (cumin) seeds,
- 1 tbsp dhania (coriander) seeds, crushed
- 1 tbsp brown sugar
- 1 tbsp rosemary
- 4 twigs thyme
- 2 tbsp balsamic vinegar
- ½ green pepper, sliced
- ½ red pepper, sliced
- Salt and Black pepper to taste
Method
- Preheat oven to 180ºC.
- Add oil, jeera seeds, dhania seeds, brown sugar, brown sugar, rosemary, thyme and vinegar to the butternut and sweet potatoes. Mix until the butternut and sweet potatoes are coated.
- Roast for 10 minutes until partially cooked and thereafter toss in Fry’s strips and peppers. Roast for 12-15 minutes or until golden and caramelised. Can be served on a bread of your choice with a sweet and chilli sauce.
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