Sweet Potato Salad
With pearl couscous, black beans, goat’s cheese and pomegranate, this fresh vegetarian salad is ready in just 35 minutes, making it a perfect quick and easy dinner.
Takes 35 minutes • Serves 4
Ingredients
- 700g sweet potato, peeled, cut into wedges
- 2 tablespoons extra virgin olive oil
- 250g pkt pearl couscous
- 400g can black beans, rinsed, drained
- 4 green shallots, thinly sliced 2 tablespoons chopped fresh dill
- 45g (1/4 cup) roasted natural almonds, chopped
- 1 tablespoon white balsamic vinegar
- 2 baby cos lettuce, trimmed, leaves separated
- 80g soft goat’s cheese, crumbled
- 45g (1/4 cup) pomegranate arils
Directions
Step 1
Preheat oven to 210C/190C fan forced. Line a baking tray with baking paper. Place the sweet potato on prepared tray and drizzle over 1 tbs oil. Bake for 25 minutes or until golden and tender.
Step 2
Meanwhile, prepare the pearl couscous following packet directions.
Step 3
Combine the pearl couscous, black beans, shallot, dill, almond, roasted sweet potato, balsamic and remaining oil in a large bowl. Season and toss to combine.
Step 4
Preheat oven to 210C/190C fan forced. Line a baking tray with baking paper. Place the sweet potato on prepared tray and drizzle over 1 tbs oil. Bake for 25 minutes or until golden and tender.
Step 5
Meanwhile, prepare the pearl couscous following packet directions.
Step 6
Combine the pearl couscous, black beans, shallot, dill, almond, roasted sweet potato, balsamic and remaining oil in a large bowl. Season and toss to combine.
