I am absolutely delighted to share this recipe with you all as it is part of a very special collaboration with one of my all time favourite products Brushwoods Oats and Olive Oil. As part of my role as recipe developer I get to work and develop recipes for some amazing companies that produce some wonderful products and Brushwoods is no exception. Their incredible products speak for themselves and I am so very excited to share the next delicious recipe in a series of recipes using Brushwoods products with you today.
“Brushwoods is a family operated Australian business bringing 100% Australian grown, processed and packaged products to you. They support local businesses and believe that reconnecting with food is important to the health of all Australians. Historically, the vast majority of people were either farmers themselves or knew many farmers, food was sourced directly from the grower and a true of appreciation of real food prevailed. By bringing Fresh Extra Virgin Olive Oil and Freshly Rolled Oats to the market they want people to experience fresh and real food that is natural and healthy. Brushwoods products will always be fresh and real. With no preservatives, no additives and no sneaky marketing ploys, you can be assured that you know exactly what you are buying (either for your home or for your business). They want you to be reassured that ethical food production is as important to them as it is to you” (exert taken from Brushwoods website).
Their products can be purchased directly from their website or alternatively you can check their website for a list of stockists. The website is http://www.brushwoods.com.au/
Now for the incredible recipe!
Adding whole grains to your salads not only provides added color, flavor and texture, they also provide B vitamins which are important for energy levels, and fiber to keep you satisfied for longer. Whole grains take a simple salad and make it hearty so that it can be a meal on its own.
4 cups rocket lettuce washed
1 large sweet potato roasted and peeled
1 cup cooked BRUSHWOODS groats whole oat kernels
100 g feta cheese
1 stick shallots washed and chopped
1 cup natural walnuts
1/4 cup sultanas
Sprinkle of fresh chopped parsley
Salt and pepper to taste
1/4 cup BRUSHWOODS extra virgin olive oil
1/4 cup apple cider vinegar
1 tablespoon rice malt syrup or honey
1 tablespoon Dijon mustard
Salt and pepper to taste
To make dressing place all ingredients into a bowl and whisk together really well. Set aside and make salad.
To make salad you need to start with a little prep.
Cook groats to packet directions and leave to cool.
Stab sweet potato multiplies times and wrap in aluminium foil. Bake 200 degrees until sweet potato is soft to touch. Cool, peel and slice into 2cm thick round slices.
Now you can assemble the salad.
Begin by taking a big bowl to combine all salad ingredients. If you are making the salad for a party or you are having guests and would like to present it nicely then you may leave just a little of each ingredient (minus the rocket) to top the salad with after it is dressed.
Give the dressing one last whisk and pour over salad. Very gently toss the salad to ensure dressing and ingredients combine. I like to put some gloves on and use my hands for this but tongs will do the job nicely. Just be careful not to crush the sweet potato and feta too much.
Taste for salt and pepper and adjust if needed. Place salad on serving plate and top with ingredients (if you set some aside for presentation) and finish with a sprinkle of parsley.
Serve on its own or enjoy with some grilled chicken or meat.