SWEET POTATO, GREEN BEAN AND POME­GRAN­ATE SALAD

Recipe Clare and Fiona Ras

House and Leisure Food - - CONTENTS -

6 medium sweet pota­toes, peeled and cut into wedges 60ml olive oil 2 oregano sprigs sea salt and milled

black pep­per 4 gar­lic cloves, peeled 2 red onions, peeled

and quar­tered 2T ta­mari soy sauce 100g goats’ milk feta 60g flaked al­monds 150g green beans 45ml pome­gran­ate

mo­lasses 250g rocket leaves

Serves 6

Pre­heat the oven to 200°C. Toss the sweet potato wedges in the olive oil and oregano, and sea­son with salt and black pep­per. Tip the wedges onto a roast­ing tray, and place the gar­lic cloves and onion quar­ters in be­tween them. Roast for 20 to 25 min­utes, un­til brown and ten­der. Add the ta­mari soy, feta, al­monds and green beans, and driz­zle the pome­gran­ate mo­lasses on top. Re­turn to the oven for a fur­ther five to 10 min­utes. The al­monds should crisp and caramelise slightly. Al­low to cool and toss through the rocket.

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