Monday 31 July 2017

Spiced Sweet Potato Salad

spiced sweet potato salad

It's time to cast aside any preconceptions that salads are boring! This vibrant salad packs a real flavour punch as warming spice roasted sweet potato combines with refreshing cucumber, juicy pomegranate and creamy lemon tahini dressing. It's delicious on its own or as a side dish.

Three great health benefits: boosts immunity, good source of calcium, good source of antioxidants

Serves 2-3 as a side salad

2 sweet potatoes, peeled and chopped into bitesized cubes
1 tsp ground cumin
1/2 tsp smoked paprika
2 tbsp olive oil
1/3 cucumber, diced
100g baby spinach
1/4 pomegranate

For the lemon tahini dressing:
Juice and zest of a lemon (I always buy unwaxed)
1 clove garlic, crushed
1 tbsp tahini
Sea salt and black pepper, to taste

1) Preheat oven to 180 degrees C.
2) Combine the sweet potato with the cumin, smoked paprika and olive oil, ensuring the potato is evenly covered with the spices. Place on a baking tray and roast for 25- 30 minutes until cooked. Set aside to cool (you can skip this if you prefer a warm salad).
3) Meanwhile, prepare the lemon tahini dressing. Whisk together the lemon juice, zest, garlic and tahini until smooth and creamy. You may wish to add a splash of water or a little extra virgin olive oil if the mixture is too thick. Season with salt and pepper.
4) Make up the salad by placing the spinach in a bowl and topping with the sweet potato, cucumber and pomegranate. Drizzle with the lemon tahini dressing.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

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