Sweet Potato Gingerbread Salad with celery and pecans

Ingredients: 

• 700g sweet potatoes, peeled and diced into 1cm pieces
• 150g, (1-2 cups) chopped celery (5cm thick) 
• 5 tbsp Phillippa's Honey Mustard Vinaigrette
• 1/2 packet (100g) of Phillippa's Gingerbread Pipsqueaks (finely crumbed)
• 1/2 cup chopped parsley 
• 1/2 cup toasted pecans, coarsely chopped (optional) 
• 1 tbsp grated fresh ginger, and/or 1 tsp grated orange zest (optional) 
• Salt & Pepper

Method: 

1. Chop and prepare all ingredients by peeling and dicing sweet potatoes into 1cm thick pieces, chop celery into 5cm thick pieces and crumb gingerbread pipsqueaks in a mortar and pestle. Chop parsley and grate ginger/orange zest. 
2. In a large saucepan, boil sweet potatoes in salted water for 15 to 20 minutes or until potatoes are firm but tender (check with fork). Then set aside to cool.
3. Place celery in a chosen serving dish, toss with half of the chopped parsley. 
4. Once the sweet potato has cooled, place the potato on top of the celery then add freshly ground pepper, the gingerbread crumbs and the rest of the parsley. 
5. Top with chopped pecans.
6. Pour over the Honey Mustard Vinaigrette and toss gently. 
7. Serve immediately or refrigerate until ready to serve.