Sweet Potato and Green Bean Salad
Ingredients
- 1 kg sweet potato peeled and diced into 1.5 cm cubes
- 220 grams fresh green or French beans trimmed and cut in half
- 1 red pepper seeds removed and sliced
- 1 small red onion finely diced
- 2 tbsps wholegrain mustard
- 1 tbsp cider vinegar
- 2 tbsps capers drained
- 1 tbsp fresh parsley finely chopped
- 2 tbsps extra virgin olive oil
- 1 teaspoon sea salt
- freshly ground black pepper
Instructions
- Preheat oven to 200°C.
- Add the sweet potatoes to a large bowl and toss with ½ tablespoon of the extra virgin olive oil, ½ teaspoon of the salt and several good twists of freshly ground black pepper.
- Lay out the well coated sweet potato onto a large roasting tray so that no pieces are overlapping. Roast the sweet potato in the pre-heated oven for 15-20 minutes, and then give the roasting tray a good shake and cook for another 10-15 minutes until the sweet potatoes are soft and taking on some colour.
- Meanwhile, sauté the red onion in ½ tablespoon of extra virgin olive oil over medium heat for 5-8 minutes until soft.
- Add the beans and sauté another 2 minutes.
- Add the red pepper and sauté for one minute, then tip the sautéed vegetable mixture into a large bowl and allow to cool.
- To make the dressing, whisk together 1 tablespoon extra virgin olive oil, ½ teaspoon salt and a few good twists of freshly ground black pepper with the mustard, vinegar capers and parsley in a large bowl.
- Pour the sautéed vegetable mixture into the dressing and toss gently until the vegetables are evenly coated with the dressing.
- Gently add the sweet potatoes straight from the oven into the bowl and combine with the other ingredients, taking care not to break up the sweet potatoes.
- Serve straight away as a warm salad, or refrigerate and serve cold.