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South American Sweet Potato Summer Salad
Colourful salads are the perfect way to celebrate summer!
Difficulty
Easy
Serves
1
Prep Time
15 Minutes
Cooking time
20 Minutes
Here's what you'll need...
For the salad:
- 1 tbsp olive oil, divided use
- 1 sweet potato (about 400g/7.5 oz), cubed
- 2-3 sweet peppers – any colour, deseeded and chopped into bite-sized pieces
- 1 tsp cumin seeds
- Pinch of salt
- 200g cooked black beans, rinsed
- Small packet/50g rocket OR watercress (you may not want to use it all)
- Half small red onion, sliced thinly
- 2 sprigs fresh oregano – optional
For the dressing:
- ½ lime
- ½ satsuma
- 1 garlic clove OR ¼ tsp dried garlic
- ½ tsp dried oregano
- ¼ tsp freshly toasted and ground cumin seeds (or pre-ground)
- ¼ tsp smoked paprika – optional
- pinch of salt
- 3 tbsp extra virgin olive oil
Here's how it's done... Step 1
Toss the sweet potato pieces and the peppers in the olive oil. Pop the coated vegetables onto a large baking tray and sprinkle over the cumin seeds and a little salt. Bake in a 200C oven for approximately 20 minutes. When the peppers and potatoes are starting to brown and the potato softens, remove from the oven to cool slightly in a wide serving bowl or platter.
Step 2
Zest and juice the half lime; juice the satsuma.
Step 3
Whisk the dressing ingredients.
Step 4
Toss the dressing through the vegetables, gently adding in the beans, leaves, red onion and fresh oregano leaves just before serving.
You may prepare this up to one day ahead, adding the leaves just before serving. Add a cupped handful your favourite cooked grains for a more substantial salad – bulgur wheat, wholemeal couscous or quinoa are all good. This is a great salad to have with grilled fish or chicken.
