Sweet Potato & Artichoke Salad with Basil Oil

This salad is absolutely packed with flavour from the sweetness of the sweet potato and the saltiness of the grilled artichoke to the crunchiness of the pine nuts. Not only is it super tasty, it is loaded with nutrients. The Basil oil tops it off so beautifully and gives it a lovely fresh taste! (From the world’s first vegan football club!)

Gluten free
Wheat free
Low fat, low sugar

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  • lunches
  • sides-light-meals-and-salads





  • 2 jars or tins artichoke hearts, drained and halved
  • 2 large sweet potato, cut into cubes
  • 3 garlic cloves, finely sliced
  • 2 tbsp dried thyme
  • 1 bag spinach
  • 1 bag rocket
  • Handful pine nuts
  • Extra virgin coconut oil
  • Fine sea salt

Basil oil

  • 1 bunch basil
  • Bowl of ice water
  • Rapeseed or olive oil


  1. Pre-heat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
  2. Place the sweet potato on a baking tray with the garlic, dried thyme, a pinch salt and small amount coconut oil.
  3. Roast for 25-30 minutes or until soft on the inside and crispy on the outside.
  4. Whilst the potato is cooking, grill the sliced artichoke hearts on a grill pan with a little coconut oil.
  5. Leave sweet potato & artichoke hearts to cool once cooked.

Basil Oil

  1. Bring a small sauce pan of water to the boil and blanch the basil for 30 seconds.
  2. Immediately put the basil into a sieve and shock freeze it in the bowl of ice water.
  3. Drain the blanched basil and then blitz it with a pinch of salt and some oil in a blender.
  4. This will last for 1-2 weeks in the fridge.


  1. Combine the rocket and spinach in a large salad bowl.
  2. Toss the leafs in the basil oil dressing.
  3. Add the cooled sweet potato & artichoke hearts.
  4. Toss again, adding the pine nuts.
  5. Serve with a little basil oil drizzled on top.

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