Prosciutto Sweet Potato Mozzarella Salad

This sweet potato salad is a delicious side to any meal or add your favourite protein and serve as an entire dish!

 Ingredients

🔸 2 medium sweet potatoes, peeled & cut into wedges
🔸 2 red onions, cut into wedges
🔸 olive oil cooking spray
🔸 100g baby rocket leaves
🔸 10 slices of prosciutto
🔸 1 tub of bocconcini
🔸 2 tbs olive oil
🔸 1-2 tbs balsamic

Pangrattato

🔸 2 pieces of day old sour dough bread
🔸 1 garlic clove
🔸 1 tbs olive oilMethod

Method

1. Cook sweet pot in a saucepan of boiling water for 2 to 3 minutes, or until just tender. Drain. Pat-dry with paper towel

2. Lightly grease and preheat a barbecue plate on medium-high heat. 

3. Wrap prosciutto around the sweet potato wedges & then spray with oil

4. Barbecue sweet potato & onions, turning occasionally, for 3 to 4 minutes, or until just tender

5. Make pangrattato – place sour dough & garlic in a processor & pulse until crumbs – in a fry pan add olive oil & crumbs – fry over medium high head until all toasted & fragrant 

6. To serve – Arrange sweet potato, onion and rocket on platter. 

7. Add mozzarella – sprinkle over pangrattato & drizzle over olive oil & balsamic. 

Recipe courtesy of: Sweet Potatoes Australia