FoodCoop Recipes
Sweet Potato and Goat's Cheese Salad
Prep
20 minutes
Cook
35 minutes
Serves
4
Ingredients
1kg sweet potatoes (peeled)
2tbsp olive oil
11/2 - 2 x 65g the Co-operative soft goat’s cheese
2tsp honey
200g fine green beans (trimmed)
100g pack the Co-operative watercress, spinach and rocket salad
1tbsp red wine vinegar
Method
Preheat the oven to 190°C/fan 170°C/Gas 5.
Cut the sweet potatoes into small, even-sized chunks. Scatter in a roasting tin and drizzle with the oil. Roast for 30 minutes.
Slice the goat’s cheese into small chunks. Drizzle the honey over the sweet potatoes. Dot the goat’s cheese over the top and put back into the oven for 5 minutes or until the cheese is melting and gooey.
Steam the green beans until just tender. Scatter the beans and salad over 4 plates. Top with the roasted sweet potato.
Add the red wine vinegar to the roasting pan and mix with the juices, then spoon over the assembled plates.
