Roasted kumara salad with green beans, roasted capsicum and mustard seeds
Orange sweet potato (kumara)
450 g, (Buy 500g) cut into 2cm chunks
250 g, trimmed, cut into thirds
2 tsp, brown
Roasted capsicum, not in oil
150 g, sliced
½ cup(s), leaves
1 x 3 second spray(s)
- Preheat oven to 200°C. Line a baking tray with baking paper. Place sweet potato on prepared tray and lightly spray with oil. Bake for 25-30 minutes or until golden and tender.
- Steam beans over a saucepan of boiling water for 3 minutes or until just tender. Drain and refresh under cold running water. Drain.
- Place mustard seeds in a small frying pan over medium heat. Cook, stirring, for 1 minute or until fragrant and seeds start to pop. Add cumin and coriander and stir to combine.
- Whisk spice mixture, lemon juice, oil and honey in a large bowl until combined. Add sweet potato, beans, capsicum and coriander. Season and gently toss to combine.