Published 15/01/2012 | 06:00
you will need
2 large sweet potatoes
1 tsp olive oil
1 fennel bulb
2 cups watercress
2 tbsps flaked almonds Dressing Juice of 1 lemon
1 tsp agave syrup
½ clove crushed garlic
1 tbsp extra-virgin olive oil
Salt and pepper to season
1 tsp chopped fennel tops
Pre-heat the oven to 160°C/ 325°F/Gas Mark 3.
Wash the watercress thoroughly in a wire colander and set aside to drain.
Peel the sweet potatoes and cut into wedges.
Lay the wedges out on a baking tray and drizzle with olive oil before baking in the pre-heated oven for 30 minutes.
Slice the fennel bulb into thin slices with a very sharp knife.
Remove the sweet potato wedges from the oven and lay the fennel slices out on the same tray.
Return to the oven and bake for a further 15 minutes.
Allow the vegetables to cool completely.
Combine the ingredients for the dressing in a jar and shake well.
Assemble the salad on a large dish or serving plate, and layer the vegetables and the water- cress.
Drizzle with dressing and sprinkle flaked almonds over the top just before serving.