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
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
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.