WHAT TO EAT TONIGHT

Sweet potato and goat’s cheese salad

Fresh, but still warming – a salad for all seasons

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Fresh, but still warming – a salad for all seasons

Posted

  • SERVES 2
  • PREPARATION TIME 10 minutes
  • COOKING TIME 35 minutes
  • 2 small sweet potatoes (about 350-400g in total)
  • 2 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • ½ red onion, sliced into semicircles
  • 100g tenderstem broccoli
  • 30g hazelnuts
  • 100g rocket leaves
  • 2 whole cooked beetroot, peeled and cut into chunks
  • 80g goat’s cheese, crumbled
  • 40g pomegranate seeds
  • Salt
  • For the dressing:
  • 1 tbsp pomegranate juice
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar or honey
  • 2 tbsp olive oil
  1. Preheat the oven to 180ºC/fan 170ºC/gas mark 4. Line a baking tray with baking paper.
  2. Chop the sweet potatoes into bite-sized chunks and spread them out in the prepared tray. Drizzle with a tablespoon of the olive oil and the honey, and sprinkle with a pinch of salt. Bake for 35 minutes, until soft and golden.
  3. Meanwhile, heat the remaining tablespoon of oil in a frying pan and fry the onion for one to two minutes. Add the broccoli and continue to cook for five to 10 minutes, until it begins to soften but still has a bite to it (the time depends on the size of your broccoli stalks). Remove from the heat.
  4. Place the hazelnuts in another baking tray and roast for eight to 10 minutes, until golden and fragrant.
  5. Meanwhile, put all the dressing ingredients into a lidded jar and shake well, or whisk in a small bowl.
  6. Place the rocket in a large serving bowl. Add the broccoli mixture, the roasted sweet potato, beetroot and goat’s cheese. Pour the dressing on top, toss together gently and sprinkle with the toasted hazelnuts and pomegranate seeds.

RECIPE EXTRACTED FROM THE FOOD MEDIC FOR LIFE

RECIPE EXTRACTED FROM THE FOOD MEDIC FOR LIFE

THE FOOD MEDIC FOR LIFE: EASY RECIPES TO HELP YOU LIVE WELL EVERY DAY BY DR HAZEL WALLACE

Published by Yellow Kite

£ 20.00

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Tagged in:
Cheese
Potatoes
Vegetarian

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