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Roasted kumara salad with green beans, roasted capsicum and mustard seeds

Roasted kumara salad with green beans, roasted capsicum and mustard seeds

5
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
Combine mustard seeds, cumin, coriander, lemon juice, olive oil and honey to make a sweet and spicy dressing that transforms these colourful roasted vegies.

Ingredients

Orange sweet potato (kumara)

450 g, (Buy 500g) cut into 2cm chunks

Green string beans

250 g, trimmed, cut into thirds

Mustard seeds

2 tsp, brown

Ground cumin

1 tsp

Ground coriander

½ tsp

Lemon juice

1 tbs

Olive oil

1 tbs

Honey

1 tsp

Roasted capsicum, not in oil

150 g, sliced

Fresh coriander

½ cup(s), leaves

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Line a baking tray with baking paper. Place sweet potato on prepared tray and lightly spray with oil. Bake for 25-30 minutes or until golden and tender.
  2. Steam beans over a saucepan of boiling water for 3 minutes or until just tender. Drain and refresh under cold running water. Drain. 
  3. Place mustard seeds in a small frying pan over medium heat. Cook, stirring, for 1 minute or until fragrant and seeds start to pop. Add cumin and coriander and stir to combine.
  4. Whisk spice mixture, lemon juice, oil and honey in a large bowl until combined. Add sweet potato, beans, capsicum and coriander. Season and gently toss to combine.

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