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Photo of Steamed sweet potato, green bean, cashew, feta and rocket salad by WW

Steamed sweet potato, green bean, cashew, feta and rocket salad

Total Time
30 min
15 min
15 min
Using white balsamic vinegar gives a milder taste than regular balsamic. All the components as a result can be tasted which is perfect for a great mid-week meal.


Raw cashews

40 g, lightly toasted, chopped

Orange sweet potato (kumara)

500 g, (kumara), cut into 2cm pieces

Green string beans

200 g, cut into 5cm lengths

Olive oil

1 tbs

Balsamic vinegar

1 tbs, (white)

Dijon mustard

2 tsp


3 cup(s)

Red onion

1 small, thinly sliced

Marinated feta cheese

75 g, crumbled


  1. Add enough water to a saucepan or wok so the level is just under the steamer basket and bring to a gentle simmer (see note).
  2. Place sweet potato in a single layer in a steamer basket. Steam, covered, over simmering water (ensuring basket is not touching water) for 10 minutes. Add beans and steam, covered, for 2–3 minutes or until beans are tender. Set aside to cool for 2–3 minutes.
  3. Meanwhile, whisk oil, vinegar and mustard in a small bowl until dressing is combined. Transfer sweet potato and beans to a large bowl. Add rocket, cashews, onion and dressing and gently toss to coat. Serve sprinkled with feta.


TIP: To toast cashews, preheat oven to 200°C or 180°C fan-forced. Spread cashews on a baking tray and bake for 3–4 minutes or until toasted.White balsamic vinegar has a milder taste than regular balsamic. Try it as a tasty dressing.You can use either a metal steamer over a saucepan or a bamboo steamer over a wok. You can also use an electric steamer following the manufacturer’s instructions.