Try this delicious recipe from Gwinganna Lifestyle Retreat – an award-winning Spa tucked away in the scenic region of Tallebudgera Valley, Queensland.
But first, there is some special news about our favourite retreat. They recently introduced new spa therapies and have launched a new range of Vanessa Megan advanced facial treatments. So now, along with the extensive spa and wellness menu, you can also enjoy the Naturaceuticals Facial, the Time Capsule facial and the creme de la creme, the Gwinganna Cryo Facial.
Gwinganna’s General Manager Deborah Munster said the new spa additions take the experience to a completely new level.
What you’ll need for Roasted Sweet Potato Salad with Miso
- 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
Preheat oven to 180°C. 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. Place on a tray lined with baking paper and roast for 15 minutes, or until just cooked.
Combine vinegar, mirin, miso and tamari for the dressing. Add a dash of water if it is too strong or thick.
Pour dressing over warm sweet potato to coat evenly and mix gently. To serve, place lettuce on a serving plate, top with potato and sprinkle with cashews, sesame seeds, coriander and spring onion.
Recipe extracted from Gwinganna Lifestyle Retreat’s recipe book “A Taste of Gwinganna” which can be purchased here.
For more about Gwinganna, click here