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