Watercress, Sweet Potato and Goat’s Cheese Salad
Get a taste of summer with these delicious recipes using one of nature’s great superfoods.
What you'll need
500g sweet potatoes
2tbsp harissa paste (see cook’s tip)
2 red peppers
1 (100g) bag watercress leaves
75g goats’ cheese, crumbled
1 tbsp olive oil
1 tbsp lemon juice
Salt and freshly ground black pepper
Preheat the oven to 220°C/gas 7/425°F. Peel the potatoes, then cut into long chunky wedges. Place in a baking tray with the harissa paste and toss until coated in the spice paste. Bake for 20 minutes or until tender. Toast the almonds on a baking tray in the oven for five minutes or until golden, then roughly chop.
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, discard with the core and seeds. Slice the flesh into thin strips.
Toss the peppers, nuts and leaves together on a large platter with the olive oil, lemon juice and a little salt and plenty of ground black pepper. Scatter over the cheese and nuts and serve topped with the warm roast potato wedges.
Cook’s tip Harissa paste is used commonly in Tunisian and Moroccan cuisine. Most UK supermarkets sell it alongside the curry paste. It is a blend of spices, including chilli, in a paste form. If you haven’t got any, mix a half teaspoon each of ground cumin, chilli and paprika along with a couple of spoonfuls of oil instead.