Steamed sweet potato, green bean, cashew, feta and rocket salad
40 g, lightly toasted, chopped
Orange sweet potato (kumara)
500 g, (kumara), cut into 2cm pieces
200 g, cut into 5cm lengths
1 tbs, (white)
1 small, thinly sliced
Marinated feta cheese
75 g, crumbled
- 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).
- 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.
- 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.