Roast Sweet Potato Jar Salad

A hearty winter jar salad with roasted sweet potato — nutritious, delicious, and perfect for convenient, make-ahead meals on the go.

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quick numbers

  • Serves: 4
  • Prep time: 30min
  • Cook time: 35min

ingredients

  • 300g sweet potatoes, cut into 2.5 cm chunks
  • 25ml Fancy Farmer Macadamia Oil
  • Sea salt, to taste
  • 170g quinoa, rinsed
  • 480ml water

  • ½ head of cabbage, shredded
  • 1 red capsicum, sliced
  • 100g sugar snap peas or edamame, trimmed
  • 1 red chilli, finely chopped
  • 1 bunch coriander, roughly chopped
  • 50g crushed peanuts
  • 100g baby spinach

  • 4 tbsp smooth peanut butter
  • 1 clove garlic, minced
  • 1 tbsp maple syrup
  • 2 tsp miso paste
  • 1 tsp grated fresh ginger
  • 1 medium lime, juiced
  • 1 tbsp soy sauce
  • 5 ½ tbsp Fancy Farmer Macadamia Oil

method

  1. Preheat oven to 200°C and arrange sweet potato chunks on a baking tray.
  2. Drizzle with 15ml macadamia oil, toss, sprinkle with sea salt, and roast for 20 minutes until tender and golden.
  3. In a saucepan, combine 170g quinoa and 480ml water, bring to a boil, cover, reduce heat, and cook for 15 minutes until tender.
  4. Prepare dressing by mixing peanut butter, minced garlic, maple syrup, miso paste, ginger, lime juice, soy sauce, and macadamia oil in a jar until smooth.
  5. Serve immediately or cool for meal prep.
  6. Assemble salads in mason jars: add dressing, layer with cabbage, quinoa, capsicum, sugar snap peas or edamame, coriander, crushed peanuts, and spinach.
  7. Store jars in the fridge for up to 5 days; shake before serving and transfer contents to a bowl.

Crispy Potato Caesar Salad

A crispy potato Caesar salad tossed with macadamia oil dressing — crunchy, creamy, and extra satisfying with optional grilled chicken and a silky poached egg.

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quick numbers

  • Serves: 6
  • Prep time: 20min
  • Cook time: 35min

ingredients

  • 680g baby potatoes
  • 1 tbsp kosher salt, plus more as needed
  • 1 tsp paprika
  • 45ml Fancy Farmer Macadamia Oil,

Plus additional 15ml for dressing

  • Freshly ground black pepper
  • 60g Greek yogurt
  • 30g mayonnaise
  • 15ml fresh lemon juice
  • 2 anchovy fillets, minced
  • 1 garlic clove, minced
  • 5ml Dijon mustard
  • 5 slices bacon
  • 3 spring onions, finely chopped
  • 60g rocket
  • 25g grated parmesan
  • Flaky sea salt for serving
  • 1 cup croutons

method

  1. Preheat oven to 220°C and boil potatoes with salt for 12–15 minutes until soft.
  2. Drain and rest potatoes for 30 seconds, then shake to roughen edges.
  3. Toss with macadamia oil, paprika, salt, and pepper, and roast for 20–25 minutes until golden and crispy.
  4. Cook bacon until crispy, cut into pieces, and set aside.
  5. Whisk Greek yogurt, mayonnaise, 15ml macadamia oil, lemon juice, minced anchovies, garlic, and Dijon mustard in a bowl.
  6. Mix in rocket, spring onions, bacon, and grated parmesan.
  7. Serve crispy potatoes with flaky sea salt, croutons, and pickled red onions.
  8. Tip: Pairs well with grilled chicken and a boiled egg for extra protein!

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