Go to all recipes
Roasted sweet potato and spiced steak salad

Roasted sweet potato and spiced steak salad


Whether it's for family or friends, this sharing platter is a real winner

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    1180kj 281kcal
  • Fat
    Med 26%
  • Saturates
    High 35%
  • Sugar
    Low 26%
  • Salt
    Low 26%

% of adult’s reference intake | Carbohydrates per serving : 51g

Bring Co-op to your front door

Big Bag Option


  • 4 large sweet potatoes, skin on, cut into thin wedges
  • 3 red onions, cut into wedges
  • 2 garlic cloves
  • 1 1/2 tbsp Co-op olive oil
  • 2 Co-op Hereford beef sirloin steaks, trimmed of fat
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 bag Co-op watercress, rocket and spinach salad
  • 80g Co-op reduced fat crème fraîche
  • 1-2 tsp hot chilli sauce
  • Dukkah, to serve (optional)


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the sweet potato wedges, onion and garlic in a large roasting tray and drizzle with 1 tbsp of the olive oil
  3. Season, then toss to coat
  4. Roast for 30-35 mins, until tender
  5. Leave to cool
  6. Meanwhile, rub the steaks with the spices and season well
  7. Drizzle over the rest of the oil
  8. Leave at room temperature for 15 mins
  9. Heat a griddle or frying pan over a high heat and cook the steaks for 2-3 mins on each side
  10. Leave to rest for 5 mins, then cut into chunky slices
  11. Toss the leaves with the roasted veg and steak, then arrange on a large plate
  12. Squeeze the garlic from its skin and mix with the crème fraîche and chilli sauce, then dot over the salad
  13. Scatter over the dukkah, if using, and serve
  15. In a dry frying pan, toast 100g Co-op seed mix with 1 tsp cumin seeds and 1 tsp ground coriander for 3-4 mins, until the spices release their aromas
  16. Pound in a pestle and mortar until the seeds are broken up
  17. Keep in an airtight jar for up to 2 weeks
  18. Great on salads or dips