Sweet Potato, Pomegranate & Goat Cheese Salad
With an insane amounts of work reading these last weeks, I’ve been looking for quick recipes that don’t require a lot of attention. Oven dishes are generally a good bet - you prep, put it in, take it out and are ready to eat.
Ingredients (serves 2 as a starter or 1 as a main):
2 sweet potatoes, cut into 1 inch pieces
1/3 cup pomegranate seeds
1/4 cup pumpkin or mixed seeds
50g goat cheese, crumbled
1 tablespoon pomegranate juice
1 tablespoon olive oil
2 teaspoons honey
1 tablespoon red wine vinegar
salt and black pepper to taste
Preheat the oven to 200 degrees Celsius.
1. Place the sweet potato pieces in an oven dish and drizzle with olive oil. Toss to make sure all the sweet potato is covered. Place in the middle of the oven and bake for about 20 minutes, until softened.
2. Whisk together all the dressing ingredients in a small bowl.
3. To serve, place the sweet potato pieces on a plate or in a serving bowl and add the pomegranate seeds, pumpkin seeds and goat cheese. Drizzle over the dressing and serve while the sweet potato is warm.
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