Green Bean Salad with Roasted Sweet Potato
Nutrition per serving
| Calories | 490 kcal |
| Protein | 9.1 g |
| Carbs | 56.4 g |
| Fats | 26.8 g |
| Saturated Fat | 9.5 g |
| Monounsaturated Fat | 10.5 g |
| Polyunsaturated Fat | 1.8 g |
| Sugars | 16.8 g |
| Fiber | 11.5 g |
| Sodium | 120 mg |
Ingredients
| Sweet Potato | |
| Coriander Seed | |
| Red Onion | |
| Red Chilli Pepper | |
| Garlic | |
| Ginger | |
| Creme Fraiche | |
| Lemon | |
| Beans, Green French Style | |
| Green Peas | |
| Mustard Seeds | |
| Olive Oil | |
| Nigella Seeds |
Preparations
1. Preheat oven to 220 C (428 F).
1. Preheat oven to 220 C (428 F).
2. Wash the skin of the sweet potato, cut in half lengthways and slice into thirds lengthways again.
3. Peel/dice onion, garlic and chili.
4. Top and tail green beans.
5. Peel and grate the ginger.
6. Zest/juice ¼ of a lemon.
7. Crush coriander seeds.
Cooking Instructions
1. Lightly coat the sweet potatoes in ½ a tbsp of olive oil and sprinkle over a pinch of salt and pepper. Place onto a baking tray and cook for about 15-20 minutes until tender with a slight crisp around the edges.
1. Lightly coat the sweet potatoes in ½ a tbsp of olive oil and sprinkle over a pinch of salt and pepper. Place onto a baking tray and cook for about 15-20 minutes until tender with a slight crisp around the edges.
2. Meanwhile, to make the dip, in a small bowl, combine the crème fraiche, ½ tsp of the grated ginger, a small pinch of lemon zest, 1 tsp of lemon juice and a pinch of salt and pepper to taste.
3. Blanch the green beans and peas in boiling water for a few minutes. Drain, return to the pan with cold water and after a few minutes, drain and pat dry with kitchen paper. Transfer to a bowl.
4. Heat 1/2 tbsp of olive oil in a frying pan over medium heat, add the crushed coriander seeds, mustard and Nigella seeds and cook until the seeds start to pop. Remove from heat and pour over the green beans and peas before adding the red onion, chili, garlic and a small pinch of lemon zest.
5. Gently mix to combine and season with salt and pepper to taste.