Sweet Potato and Goat's Cheese Salad
Serves: 4
Preparation: 20 minutes
Cooking Time: 35 minutes
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.