Sweet Potato and Roasted Sweet Potato Salad

Ingredients

• 1 small sweet potato (200 g)
• Salt
• Pepper
• Cumin
• 3 tbsp olive oil
• 15 g sesame seeds (1 tbsp)
• 250 g green beans (frozen; thawed)
• 240 g white beans (canned; drained weight)
• 30 g Walnuts (2 tbsp)
• 1 Red Onion
• 2 sprigs parsley
• 2 tbsp balsamic vinegar
• 1 pinch raw cane sugar
• 100 g feta (45% fat in milk)

Instructions

1. 1.

   Wash the sweet potato thoroughly, halve, quarter and cut into pieces. Place on a baking sheet lined with parchment paper and season with salt, pepper and cumin. Drizzle with 1 tbsp of oil and sprinkle with sesame seeds. Bake in a preheated oven at 200 °C (180 °C fan; Gas: Mark 3) for 25–30 minutes.

2. 2.

   Meanwhile, cook the green beans al dente in plenty of boiling salted water for 5–10 minutes. Drain and set aside.

3. 3.

   In the meantime, rinse the white beans under cold water and drain. Roughly chop the walnuts. Peel, halve and slice the onion finely. Wash, dry and chop the parsley. Mix balsamic vinegar with the remaining oil and a pinch of raw cane sugar, and season with salt and pepper.

4. 4.

   Mix the green beans, walnuts, parsley and onion rings with the dressing. Add the roasted sweet potatoes and crumble the feta over the top.