It's time to cast aside any preconceptions that salads are boring! This vibrant salad packs a real flavour punch as warming spice roasted sweet potato combines with refreshing cucumber, juicy pomegranate and creamy lemon tahini dressing. It's delicious on its own or as a side dish.
Three great health benefits: boosts immunity, good source of calcium, good source of antioxidants
Serves 2-3 as a side salad
Ingredients:
2 sweet potatoes, peeled and chopped into bitesized cubes
1 tsp ground cumin
1/2 tsp smoked paprika
2 tbsp olive oil
1/3 cucumber, diced
100g baby spinach
1/4 pomegranate
For the lemon tahini dressing:
Juice and zest of a lemon (I always buy unwaxed)
1 clove garlic, crushed
1 tbsp tahini
Sea salt and black pepper, to taste
Method:
1) Preheat oven to 180 degrees C.
2) Combine the sweet potato with the cumin, smoked paprika and olive oil, ensuring the potato is evenly covered with the spices. Place on a baking tray and roast for 25- 30 minutes until cooked. Set aside to cool (you can skip this if you prefer a warm salad).
3) Meanwhile, prepare the lemon tahini dressing. Whisk together the lemon juice, zest, garlic and tahini until smooth and creamy. You may wish to add a splash of water or a little extra virgin olive oil if the mixture is too thick. Season with salt and pepper.
4) Make up the salad by placing the spinach in a bowl and topping with the sweet potato, cucumber and pomegranate. Drizzle with the lemon tahini dressing.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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