British Bramley Apple, sweet potato, spinach and bacon salad, with cider and maple syrup vinaigrette
Serves 4 as a side, serves 2 as a main meal
Ingredients
- 2 large sweet potatoes, cubed
- 2 tbsp vegetable oil
- 2 British Bramley apples, peeled, cored and cubed
- 6 rashes of thick cut smoked bacon, cubed
- 125g Spinach
- 2 tsp cayenne pepper or paprika (optional)
Vinaigrette
- 80ml cider vinegar
- 80ml apple juice
- 3 tbsp maple syrup
- 1 tbsp wholegrain mustard
- 160ml good quality olive oil
- Salt and pepper, to tasteMethod
In a half size roaster place the sweet potato, vegetable oil and cayenne pepper or smoked paprika if using. Give the dish a shake to coat sweet potato in the oil and spices.
2, 3, 4 & 5 Oven AGA: Place the roasting dish on the third set of runners in the Roasting Oven for 20-25 minutes until the potato is beginning to brown.
Remove from the oven and add the apple and bacon.
2, 3, 4 & 5 Oven AGA: Place the roasting dish back on the third set of runners in the Roasting Oven for 10-15 minutes until the apple has begun to soften and the bacon is cooked through.
Remove from the oven, and add the spinach to the roasting dish, stirring the spinach through. The heat from the roasting dish should wilt the spinach if stirred for a couple of minutes.
Mix all the ingredients for the vinaigrette in a measuring jug.
Serve the salad warm, with the dressing drizzled over. Perfect as a side dish with pork, or for a light lunch.
By Alexandra Dibble
AGA Rangemaster Group Home Economist