Pumpkin Seed and Sweet Potato Roasted Watercress Salad

Ingredients

• 700 g sweet potatoes
• 5 tbsp olive oil
• 2 tsp Curry powder
• Salt
• Pepper
• 30 g pumpkin seeds (2 tbsp)
• 1 Red Onion
• 120 g feta (45% fat in whole milk)
• 0.5 small cucumber
• 2 tbsp white balsamic vinegar
• 2.5 tbsp lemon juice
• 1 tbsp liquid honey
• 1 bunch watercress (80 g)
• 15 g raisins (1 tbsp)
• coarse salt

Instructions

1. 1.

   Peel the sweet potatoes and cut them into cubes. Toss with 2 tbsp oil, curry powder, salt, and pepper. Spread the mixture on a parchment-lined baking sheet. Roast in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 15 minutes until tender.

2. 2.

   Meanwhile, toast the pumpkin seeds in a hot pan without oil over medium heat for 3 minutes. Remove and set aside. Peel the onion and slice into rings. Cut the feta into small cubes. Wash the cucumber, halve lengthwise, and cut into thin slices or julienne.

3. 3.

   For the dressing whisk together balsamic vinegar, lemon juice, honey, remaining oil, salt, and pepper; taste and adjust seasoning. Rinse the watercress, pat dry, and trim if desired. Mix with cucumber slices, divide onto four deep plates, and drizzle with a little dressing.

4. 4.

   Remove the sweet potatoes from the oven, arrange them on top of the salad, and sprinkle with onions, raisins, pumpkin seeds, feta, and coarse salt.