ROASTED SWEET POTATO AND GOATS’ CHEESE SALAD A satisfying salad that makes for a nutritious vegetarian main. It’s delicious served warm, with a glass of refreshing dry white wine, or enjoy cold the next day for lunch. Preparation time15 minutes. Cooking time: 25 minutes
SERVES: 4 INGREDIENTS 500g (about 2 medium to large) essential Waitrose Sweet Potatoes 1 tbsp olive oil 50g pecan halves 2 tbsp extra virgin olive oil 1 small red onion, finely sliced 130g tub pitted black olives, drained and roughly chopped 1½ tbsp balsamic vinegar 250g pack pre-cooked red and white quinoa 115g bag baby spinach 125g soft goats’ cheese, crumbled Squeeze lemon juice
METHOD 1 Preheat the oven to 220˚C, gas mark 7. Cut the sweet potatoes into 3cm chunks and toss with the olive oil in a large roasting tin. Season and roast for 25 minutes, stirring halfway. Put the pecans in a smaller roasting tin and place in the oven for the final 6 minutes of the cooking time. 2 Meanwhile, heat the extra virgin olive oil in a small pan over a low heat and very gently fry the red onion until softened, about 4-5 minutes. Tip in the olives and balsamic vinegar, warming through, then season and set aside. 3 Heat the quinoa according to pack instructions. When the sweet potatoes are done, take out of the oven and stir through the quinoa to combine. Transfer to a large serving plate with the spinach, then roughly chop the pecans and scatter over. Spoon over the red onion, olive and balsamic dressing and top with the goats’ cheese, a grinding of black pepper and a squeeze of lemon juice. Cook’s tip: There’s no need to peel the sweet potatoes, as the skins are a good source of fibre. Just give them a rinse or light scrub, if need be. Thousands of recipes can be found at www.waitrose.com/recipes
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Image opposite courtesy of Waitrose
