Watercress, Sweet Potato and Goat’s Cheese Salad – Lunch

Calories: 287 Preparation: 10mins Cooking: 40mins Serves: 4
Watercress, Sweet Potato and Goat’s Cheese Salad – Lunch

Ingredients

  • 500g sweet potatoes
  • 2 tbsp harissa paste
  • 50g almonds
  • 2 red peppers
  • 100g watercress
  • 75g goat's cheese
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • salt and freshly ground black pepper

Method

Preheat the oven to 220C Fan, 200C Gas or Mark 7. Peel the potatoes then cut into long chunky wedges. Place in a baking tray with the harissa paste and toss until coated in the spice paste. Bake for 20 mins or until tender. Toast the almonds on a baking tray in the oven for 5 mins or until golden, then roughly chop.

Roast the whole peppers on a baking tray below the potatoes for 15 mins or until charred and tender. Remove the peppers from the oven and place in a plastic bag to cool for 5 mins. Peel the skin off the peppers, discard with the core and seeds. Slice the flesh into thin strips.

Toss the peppers, nuts and leaves together on a large platter with the olive oil, lemon juice and a little salt and plenty of ground black pepper. Scatter over the cheese and nuts and serve topped with the warm roast potato wedges.

Fat: 14.6g Saturated Fat: 3.2g Carbohydrate: 32.8g Protein: 8.3g Fibre: 5.5g Salt: 0.52g

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