Sweet Potato, Pomegranate and Pumpkin Seed Salad
Over a year ago
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Ingredients
- 2 large sweet potatoes. peeled and cut into cubes
- 1 tbsp. olive oil
- 175g watercress
- 1 large pomegranate. halved and deseeded
- 75g pumpkin seeds
- 150g goat's cheese - crumbled
- to taste Salt and freshly ground black pepper
- ---------- Dressing
- 4 tbsp. extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp. sugar
- ½ tsp mustard of any variety
- 1 tsp. lemon juice
- to taste Salt and freshly ground black pepper
Accompaniment
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Description
This salad makes a lovely refreshing starter before a dairy main course. I have mixed an unusual selection of vegetables to create a dish strong with vibrant colour.
Method
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1
1. Pre-heat the oven to 200°C/ 400°F/ Gas mark 6.
2. Put the sweet potatoes in a roasting tin, drizzle with olive oil, salt and freshly ground black pepper.
3. Roast for 20-25 minutes turning once during cooking.
4. To make the dressing, mix all the ingredients together and season to taste.
5. Put the sweet potato in a bowl with the watercress, pomegranate and goats cheese.
To serve the stylish way: Drizzle over the dressing and sprinkle over the pumpkin seeds.
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