5-minute Summer Salad

• 份量: Serves 2 generously, or
• 總時間: 27 minutes

食材

1 sweet potato, cubed

1 tsp paprika

1 tbsp olive oil

Salt and pepper

¼ cucumber, diced

1 small red onion, finely sliced

A handful of cherry tomatoes, halved

A handful of pomegranate seeds

50g goat’s cheese, crumbled (or feta if you prefer)

1 tbsp pumpkin seeds

Dressing:

The one on my page. Honestly, it makes this salad

步驟

Preheat the oven to 180°C. Toss the cubed sweet potato with the olive oil, paprika, salt and pepper. Roast for 25 to 30 minutes until golden and tender. (This is the only bit that takes time. Do it ahead if you’re batch prepping.)

While the sweet potato is roasting, dice the cucumber, slice the red onion, and halve the cherry tomatoes.

Once the sweet potato has cooled slightly, add it to a bowl with the cucumber, red onion, tomatoes, and pomegranate seeds. Toss gently.

Crumble the goat’s cheese on top and scatter over the pumpkin seeds.

Drizzle with the dressing just before serving.

I often add mixed leaves to it- you dont even need them.

Tips:

If you’re batch prepping, store the salad and the dressing separately. The salad keeps in the fridge for 3 to 4 days, and only dress what you’re eating that day.

Feta works just as well as goat’s cheese