Not only is this salad packed with flavour, but the sweet potatoes are rich in vitamins and minerals including iron, calcium, selenium, and are a good source of B vitamins and vitamin C. 

SERVES 6

INGREDIENTS:

1kg sweet potato
2 tbsp sesame oil
2 tbsp umeboshi plum vinegar
2 tbsp mirin
2 tbsp brown rice miso (genmai) or shiro miso
1 tbsp tamari
1 small cos lettuce, washed and trimmed
1/4 cup cashews, lightly roasted, for garnish
2 tbsp sesame seeds, lightly toasted, for garnish
4 sprigs coriander, for garnish
1 spring onion, sliced (green part only), for garnish

HOW TO:

1. Preheat oven to 180°C.
2. Wash and scrub sweet potato. If it is nice and smooth you can leave the skin on. Cut into 3cm pieces and toss with sesame oil.
3. Place on a tray lined with baking paper and roast for 15 minutes, or until just cooked.
4. Combine vinegar, mirin, miso and tamari for the dressing. Add a dash of water if it is too strong or thick.
5. Pour dressing over warm sweet potato to coat evenly and mix gently.
6. To serve, place lettuce on a serving plate, top with sweet potato and sprinkle with cashews, sesame seeds, coriander and spring onion.