Watercress, sweet potato and goat’s cheese salad
Preparation: 10 mins
Cooking: 40 mins
Serves: 4
Ingredients:
500g sweet potatoes
30ml/2tbsp harissa paste (see cook's tip)
50g/2oz almonds
2 red peppers
1 (100g) bag watercress leaves
75g/3oz goats cheese, crumbled
15ml/ 1 tbsp olive oil
15ml/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.
Cook's tip
Harissa paste is used commonly in Tunisian and Moroccan cuisine. Most UK supermarkets sell it alongside the curry paste. It is a blend of spices, including chilli in a paste form. If you haven't got any, mix a half teaspoon each of ground cumin, chilli and paprika along with a couple of spoonfuls of oil instead
Nutrition Information per serving:
Calories: 287, Fat: 14.6g, Saturated Fat: 3.2g, Carbohydrate: 33g, Protein: 8.3g, Fibre: 5.5g, Salt: 0.52g
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