Sweet Potato and Pomegranate salad

Information

Ingredients list

• Olive oil
• Paprika
• Salt and pepper
• 2 cups of sweet potato, chopped into bite-sized pieces
• 1 Red onion - chopped
• 1 cups cauliflower, chopped into bite-sized pieces
• 2 large handfuls of shredded Kale
• 1 cup couscous - cooked

• 1 lemon, zested
• 1 tsp Dijon mustard
• 1/2 lemon, juice
• 1/4 cup olive oil
• 1/4 cup pomegranate balsamic vinegar
• Squeeze of honey

• Greek yoghurt
• Handful of parsley, finely chopped
• Lemon juice
• 1 garlic clove, minced
• Pine nuts, toasted
• Parsley
• Pomegranate seeds

Method

• Preheat oven to 180°C (350°F)
• Spread chopped sweet potato, red onion, and cauliflower on a baking tray. Drizzle with olive oil and season with paprika, salt, and pepper. Bake the vegetables at 180°C for 30 minutes, until they are tender and slightly caramelised. Allow them to cool once roasted.
• In a large bowl, place the roasted vegetables, add the shredded kale and cooked couscous until well combined.
• To prepare the dressing combine lemon zest, Dijon mustard, lemon juice, olive oil, pomegranate balsamic vinegar, and honey. Stir thoroughly to emulsify the ingredients.
• In a separate bowl, prepare the topping. Mix yoghurt with parsley, lemon juice, and garlic until well combined.
• Assemble the salad by stirring the dressing into the vegetable mixture until evenly coated. Top the salad with the yoghurt mixture, fresh parsley, pine nuts, and pomegranate seeds.

Notes