Antioxidant Sweet Potato, Rocket & Goat's Cheese Salad recipe

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Chef Anjum Anand shares her recipe for a delicious summer salad, with added healing properties.

Food writer and chef Anjum Anand's salad recipe for warm sweet potato, goat's cheese salad recipe - antioxidant salad recipe - healthy salad ideas - gym bag recipes - handbag.com

© Lisa Linder

Broaden your summer salad recipe horizon with this warm sweet potato salad, packed with beautifying nutrients.

"Sweet potatoes are really good for us as they contain lots of antioxidants, vitamins and other healing properties. This salad is very grounding and nourishing," explains food writer and chef Anjum Anand.

"It is a delicious salad – the sweetness of the potato, the peppery spices, the slight bitterness of the leaves, the lemony dressing and the crunch of the almonds work really well together. Even though this recipe forms a side salad, I often eat a larger portion as a light meal in the summer months."

Warm Sweet Potato, Rocket and Goat's Cheese Salad Recipe


Serves 2 as a small salad
INGREDIENTS

  • 1 medium orange-fleshed sweet potato, peeled and diced into 2.5cm cubes
  • 1 small red onion, peeled and sliced into thin wedges
  • 2 tsp vegetable oil
  • ½ tsp panch phoran seeds (also called Bengali 5-seed mix)
  • Salt and freshly ground black pepper
  • 40g small watercress leaves
  • 15g whole almonds, blanched and lightly roasted and split through the middle
  • 50g soft goat’s cheese
  • Salt and freshly ground black pepper
  • For the Dressing:
  • 1¾ tsp lemon juice
  • 4 tsp vegetable oil
  • ½ tsp garlic paste

METHOD

Preheat the oven to 190ºC (375ºF) gas mark 5.

Place the potato and onion in a small baking tray. Heat the oil in a small saucepan and add the seeds. When they have sizzled for 10 seconds over a low heat, pour over the vegetables, season and mix well.

Place in the oven and roast until soft, around 45–50 minutes.

Whisk together all the ingredients for the dressing and season with salt and lots of freshly ground black pepper.

When ready to serve, pour the dressing straight in the baking tray and toss well to coat, then throw in the leaves and almonds and continue to stir until all well amalgamated.

Plate up and serve warm with the goat’s cheese crumbled on top.


Recipe extract from Eat Right For Your Body Type by Anjum Anand, published by Quadrille

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