Kumara, bean & rocket salad

Prep 20 mins + cooling time | Cook 40 mins | Serves 6 as a side dish

Serve this salad with barbecued sausages, chicken or steak.

750g kumara (orange sweet potato), peeled and cut into 2-3cm pieces
1 red onion, peeled and cut into thin wedges
8 garlic cloves (unpeeled)
Olive oil cooking spray
175g baby butter or green beans, trimmed
50g drained marinated feta, roughly crumbled
40g baby rocket leaves, trimmed (about 12 bunch)

Lemon dressing
14 cup extra virgin olive oil
1 tbs lemon juice

Step 1 Preheat oven to 200°C/180°C fan forced. Place kumara, onion and garlic cloves onto a baking tray lined with baking paper. Spray with oil, tossing to evenly coat. Roast, turning once, for 35-40 minutes until tender and crisp at the edges. Set aside to cool.

Step 2 Meanwhile, plunge beans into a small saucepan of boiling water and cook for 2 minutes until just crisp. Refresh in cold water and drain. Pat dry with paper towel.

Step 3 Place roasted kumara and onion into a large bowl. Squeeze garlic from the cloves and add to salad. To make dressing, combine ingredients in a screw-top jar. Shake until well combined. Drizzle salad with dressing. Gently toss to combine. Arrange on a serving platter and serve.

Good for you ... Sweet Potato - Kumara
Sweet Potato - Kumara

Like other orange coloured vegetables, kumara is rich in a range of carotenoids, including beta carotene, which the body converts to vitamin A (needed to for normal vision and the structure of our skin).

A good source of vitamin C, which is needed for the normal functioning of the immune system.

A good source of vitamin E, which helps protect cells from damaging free radicals

A source of dietary fibre which is needed for the normal functioning of the intestine.