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 1⁄2 bunch)
1⁄4 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
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.