Watercress, Sweet Potato and Goat’s Cheese Salad

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Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 500g sweet potatoes
  • 2 tbsp harissa paste
  • 50g almonds
  • 2 red peppers
  • 100g watercress
  • 75g vegetarian goat's cheese, crumbled
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • salt and freshly ground black pepper

How To Cook

  1. Preheat the oven to 200C/400F/Gas 7. Peel the potatoes then cut into long chunky wedges. Place on a baking tray with the harissa paste and toss until coated. Bake for 20 minutes or until tender. Toast the almonds on another baking tray in the oven for five minutes or until golden, then roughly chop.
  2. Roast the whole peppers on a baking tray below the potatoes for 15 minutes or until charred and tender. Remove the peppers from the oven and place in a plastic bag to cool for five minutes. Peel the skin off the peppers and discard along with the core and seeds. Slice the flesh into thin strips.
  3. Toss the peppers, nuts and leaves together on a large platter with the olive oil, lemon juice, a little salt and plenty of ground black pepper. Scatter over the cheese and nuts and serve topped with the warm roasted potato wedges.
    4. www.watercress.co.uk
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Watercress, Sweet Potato and Goat’s Cheese Salad
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 500g sweet potatoes
  • 2 tbsp harissa paste
  • 50g almonds
  • 2 red peppers
  • 100g watercress
  • 75g vegetarian goat's cheese, crumbled
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • salt and freshly ground black pepper
    How to Cook
  1. Preheat the oven to 200C/400F/Gas 7. Peel the potatoes then cut into long chunky wedges. Place on a baking tray with the harissa paste and toss until coated. Bake for 20 minutes or until tender. Toast the almonds on another baking tray in the oven for five minutes or until golden, then roughly chop.
  2. Roast the whole peppers on a baking tray below the potatoes for 15 minutes or until charred and tender. Remove the peppers from the oven and place in a plastic bag to cool for five minutes. Peel the skin off the peppers and discard along with the core and seeds. Slice the flesh into thin strips.
  3. Toss the peppers, nuts and leaves together on a large platter with the olive oil, lemon juice, a little salt and plenty of ground black pepper. Scatter over the cheese and nuts and serve topped with the warm roasted potato wedges.
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