Roasted kumara salad with green beans, roasted capsicum and mustard seeds
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Combine mustard seeds, cumin, coriander, lemon juice, olive oil and honey to make a sweet and spicy dressing that transforms these colourful roasted vegies.
Ingredients
Orange sweet potato (kumara)
450 g, (Buy 500g) cut into 2cm chunks
Green string beans
250 g, trimmed, cut into thirds
Mustard seeds
2 tsp, brown
Ground cumin
1 tsp
Ground coriander
½ tsp
Lemon juice
1 tbs
Olive oil
1 tbs
Honey
1 tsp
Roasted capsicum, not in oil
150 g, sliced
Fresh coriander
½ cup(s), leaves
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
Steam beans over a saucepan of boiling water for 3 minutes or until just tender. Drain and refresh under cold running water. Drain.
3
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.
4
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.
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