Roasted Sweet Potato Layer Salad
Ogres have layers.
Ingredients
- 1½ large sweet potato, cut into 2 cm chunks
- 100 g green beans, top and tailed
- 2 zucchini (courgette) cut into chunks
- 160 g rocket (arugula)
- olive oil
- cumin
- dried basil or other herb
- salt/pepper
- Optional toppings: squeeze of lemon juice, crispy diced bacon, prosciutto, feta, toasted pine nuts, caramelised onion, herbs
Instructions
- Preheat oven to 220℃/428℉.
- On a tray lined with baking paper, coat sweet potato with olive oil and spinkle with cumin. Roast for 30-40 minutes, or until softly pleasant, turning over every 10 minutes to avoid burning at the corners.
- Sprinkle zucchini with olive oil, salt, pepper and dry herbs and roast for approximately 20 minutes until just starting to brown. The outside will be crunchy and the inside tender.
- While zucchini and potato are roasting, boil beans (add 1 teaspoon of sugar to water, it makes a difference when boiling greens), until tender but crunchy, approximately 3 minutes.
- Put rocket on serving plate and top with sweet potato, zucchini and beans. Use oil leftover from roasting potato and zucchini as the dressing for the rocket and beans.
- Season to taste. Add optional topping if desired.