Roasted sweet potato salad with basil and balsamic tomatoes
Ingredients
For the roasted sweet potato salad with basil
- 1 sweet potato, peeled and cut into large chunks
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt
- 85g/3oz soya beans
- 1 handful basil leaves, torn
For the balsamic tomatoes
- 8 cherry tomatoes
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- salt, to taste
Method
Preheat the oven to 180C/350F/Gas 4.
For the roasted sweet potato salad, place the sweet potato in a pan of boiling water and cook for 5-10 minutes, or until just tender. Drain.
Place the sweet potato cubes onto a baking sheet, drizzle over the olive oil and balsamic vinegar and sprinkle with salt. Roast in the oven for about 20 minutes, or until tender and starting to brown.
Blanch the soya beans in a pan of boiling water and then drain.
In a bowl, combine the roasted sweet potatoes and soya beans, and gently mix in the basil leaves.
For the balsamic tomatoes, place the tomatoes on a baking sheet and drizzle over the olive oil and balsamic vinegar. Sprinkle with salt and place in the oven to roast for 10-15 minutes.
To serve, place the sweet potato and bean salad on a serving plate and arrange the balsamic tomatoes to one side.
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