Make the dressing: In a large bowl, add the Dijon mustard, lemon juice, garlic and seasoning. Whisk together, adding enough olive oil as you whisk to make it nice and glossy and well-balanced. Continue whisking until emulsified. Set aside.
Place the diced sweet potatoes in a large bowl. Add the olive oil, paprika, onion powder, garlic powder, chilli powder, cayenne and seasoning, stir until the potatoes are evenly coated.
Place the grill in the drawer, transfer the sweet potatoes into the drawer on top of the grill
Select FRESH POTATOES, 200°C, set for 10-12 minutes, and press the START button.
Tip: Stir once during cooking; cooking time may vary depending on the type of potatoes used.
Remove the cooked sweet potatoes from the drawer, then assemble the salad - either place all of the salad ingredients and herbs into a large mixing bowl, stir thoroughly to combine, then add the dressing just before serving. Or you can arrange each salad ingredient in the serving bowls, like a 'Buddha' bowl, before finishing each bowl with the fresh herbs and serve the dressing alongside.
Make the dressing: In a large bowl, add the Dijon mustard, lemon juice, garlic and seasoning. Whisk together, adding enough olive oil as you whisk to make it nice and glossy and well-balanced. Continue whisking until emulsified. Set aside.
Place the diced sweet potatoes in a large bowl. Add the olive oil, paprika, onion powder, garlic powder, chilli powder, cayenne and seasoning, stir until the potatoes are evenly coated.
Place the grill in the drawer, transfer the sweet potatoes into the drawer on top of the grill
Select FRESH POTATOES, 200°C, set for 10-12 minutes, and press the START button.
Tip: Stir once during cooking; cooking time may vary depending on the type of potatoes used.
Remove the cooked sweet potatoes from the drawer, then assemble the salad - either place all of the salad ingredients and herbs into a large mixing bowl, stir thoroughly to combine, then add the dressing just before serving. Or you can arrange each salad ingredient in the serving bowls, like a 'Buddha' bowl, before finishing each bowl with the fresh herbs and serve the dressing alongside.