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Ingredients

800g sweet potato, peeled, cut diagonally into 1cm-thick slices
2 tablespoons olive oil
200g rindless middle bacon rashers, cut into lardons
150g (1/2 cup) S&W Whole Egg Mayonnaise
1 orange, rind finely grated, juiced
2 baby cos lettuces, trimmed, cut into thin wedges
60g baby rocket
150g snow peas, trimmed, blanched, thinly sliced
2 green shallots, thinly sliced
35g (1/3 cup) walnuts, toasted, roughly chopped

Method

Step 1 Heat a chargrill pan or barbecue grill over high heat. Place the sweet potato in a large bowl. Drizzle with oil and toss to coat. Season. Chargrill the sweet potato, in batches, for 2-3 minutes each side or until tender and lightly charred. Transfer to a plate.
Step 2 Cook the bacon, stirring often, in a non-stick frying pan over medium heat for 10 minutes or until golden and crisp. Transfer to a plate lined with paper towel to drain.
Step 3 Combine the mayonnaise and orange rind and juice in a large bowl. Season.
Step 4 Arrange the lettuce, rocket, sweet potato and snow peas on serving plates. Sprinkle with bacon and shallot, drizzle with the mayonnaise mixture and top with walnuts.

Grilled sweet potato and bacon salad

How to make Grilled sweet potato and bacon salad

Ingredients

Method