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Sweet potato, pomegranate and pumpkin seed salad

A delicious accompaniment to a special meal - or serve it as the meal itself!

Prep:

Cook:

Serves:

    This salad makes a lovely, refreshing light supper. I have mixed an unusual selection of vegetables to create a dish strong with vibrant colour and filled with interesting textures and flavours.

    Preparation time: 20 minutes
    Cooking time: 25 minutes
    Serves 6

    Ingredients
    900g (about 2 large) sweet potatoes, peeled and cubed
    1 tbsp olive oil
    175g rocket leaves
    1 large pomegranate, halved and deseeded
    75g pumpkin seeds
    150g goat's cheese, crumbled
    Salt and freshly ground black pepper

    For the dressing:
    5 tbsp of extra virgin olive oil
    1 tbsp balsamic vinegar
    1 tsp sugar, or to taste
    2 tsp mustard, any variety
    1 tsp lemon juice
    Salt and freshly ground black pepper, to taste

    Method

    Preheat the oven to 200°C.

    Put the sweet potatoes in a roasting tin, drizzle with olive oil, salt and freshly ground black pepper.

    Roast for 20-25 minutes, turning once.

    To make the dressing, mix all the ingredients together and season to taste.

    Put the sweet potato in a bowl with the rocket, pomegranate and goat’s cheese.

    Serve drizzled with the dressing and sprinkled with pumpkin seeds.

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