SWEET POTATO, GREEN BEAN AND POMEGRANATE SALAD
Recipe Clare and Fiona Ras
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
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.