Mark McNamara of Food Luddite has generously shared his tried and true Fragrant Spiced Salad of Sweet Potato with us. Even back when Mark was Executive Chef at Appellation, one of the Barossa’s and South Australia’s leading restaurants, Mark has always enthusiastically proclaimed that our Seize the Day Rosé was the perfect match for this dish. Our Rosé can still be enjoyed while dining at Appellation.

The spices in the salad and the intrinsic natural sweetness of our Cabernet fruit make this a match made in heaven!

Recipe: Fragrant Spiced Salad of Sweet Potato

1 teaspoon mild curry powder
2 teaspoons ground cumin
1 teaspoon salt
80ml olive oil
700g sweet potatoes (cut into 1cm cubes)
100g almond kernels
30g pumpkin seeds
1 tablespoon cumin seeds
50ml vinegar
1 clove garlic (crushed)
1 large tomato (diced)
1 small bunch spring onions (thinly sliced)
1 small bunch coriander (chop stems, reserve leaves)
Salt-to taste

Method
• Mix spices and salt, coat sweet potatoes with a little oil and half the spice mix – roast until tender @180c for about 12 minutes – reserve
• Toss almonds and pumpkin seeds with a little oil and the remaining spice mix, roast lightly @180c for about 3 minutes and mix with sweet potatoes
• Toast cumin seeds in pan until they start to crackle remove from heat, crush lightly and cover with vinegar, add crushed garlic, salt and remaining olive oil
• Toss spring onions, tomato, sweet potato mix and chopped coriander with ½ the dressing
• Drizzle remaining dressing around plate and scatter with coriander leaves