SWEET POTATO, APPLE AND STILTON SALAD

Yields6 Servings
 50 g walnut halves
 1 tbsp caster sugar
 3 tbsp sunflower oil
 1 kg sweet potatoes, scrubbed and cut into wedges
 3 tbsp cider vinegar
 1 tbsp walnut oil
 Pinch of ground nutmeg
 1 green apple, halved and cored
 75 g Stilton cheese crumbled
1

Preheat the oven to 200C/Gas 6; put the walnuts in a bowl with the sugar, add ½ tablespoon of water and toss to coat; scatter them in a small oiled roasting tin and bake for 10-12 minutes until golden; remove from the oven and allow them to cool

2

Toss the potato wedges in 1 tablespoon of the sunflower oil and spread out on a large baking sheet; season lightly, mix and bake for 30-40 minutes until tender and beginning to brown, allow to cool slightly, then put into a bowl

3

Whisk together the vinegar, remaining sunflower oil, the walnut oil and the remaining sunflower oil; season to taste; reserve a tablespoon of the dressing and pour the rest over the warm sweet potatoes; mix well and allow to cool completely

4

Cut the apples into match sticks and toss in the reserved dressing; roughly chop the cooled walnuts

5

Arrange the potatoes on a large platter, scatter over the apples and walnuts and crumble the Stilton on top just before serving

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