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Maple Glazed Sweet Potato Salad  




1x 375g packet Pangkarra Wholegrain Penne

1 large sweet potato (1cm cubes)

¼ cup maple syrup

100g rocket

½ red onion (chopped)

1 cloves garlic (crushed)

1 sprig rosemary

50g Bleu Vein cheese (crumbled)

¼ cup walnuts (crumbled)

1 tspn ground black pepper

80ml olive oil

Pinch of salt




Add the rocket, red onion, garlic, rosemary and olive oil into a blender and blitz until almost smooth and set aside.

Bring a pot of water to the boil with a pinch of salt. Add the Pangkarra penne to the pot and cook for 5 – 8 minutes until al dente.

While the pasta is cooking, heat a saucepan over a high heat and add oil. Add the sweet potato and slightly brown the cubes. Reduce to a medium heat add the maple syrup and pepper. Cook until tender and the maple syrup has caramelised over the sweet potato

Strain the penne and allow to cool slightly. Combine the penne, pesto and sweet potato in a large salad bowl. Scatter the blue vein cheese and walnut crumble on top.

Pan-fried chicken or pork can be added for a heartier non-vegetarian version.

Serves 4. 


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