Warming Winter Sweet Potato Salad

So many flavours exploding out of this salad. "Exploding", that's my new word here. You've got the warming spices on the sweet potato, contrasted with the citrus orange. Softened out with the creamy goats cheese and some tanginess provided by the rocket and a crunch from the pomegranate. It's got it all...

Healthy and fresh, this was one of the very first salads I made when I started getting experimentive ( I may have made that up ) with food and taking a normal salad: lettuce tomatoes, cucumber... and turning into something like this beauty. You can change the spices to change the entire dish of example use Mexican spices then add feta, coriander and a squeeze of lime. Or use apple instead of orange. That's really nice too.

If you like this dish, experiment to find the perfect salad for you. that's what I did.

Warming Winter Sweet Potato Salad

Serves: 2

Ingredients

• 250g sweet potato, cut into slices

• 1 carrot, chopped into chunky match sticks

• 1 red onion, cut into wedges

• 1/2tsp ground cinnamon

• 1/2tsp ginger

• 1/4tsp allspice

• 1/4tsp chilli powder

• 2 garlic cloves

• olive oil, to drizzle

• 70g goats cheese ( I used chèvre )

• 50g rocket

• 80g pomegranate

• 50g pecan nuts, lightly toasted

• half orange, cut into slices

• balsamic glaze, to dress

• salt and pepper

Method

- Preheat the oven to 200 degrees Celsius/350F, fan.

- Line a pan with tin foil. Add the sweet potato, carrots and red onion. Season and rub the spices into the veg.

- Drizzle over the oil and cover with another sheet of tin foil.

- Pop it in the oven to bake for 45 minutes. 15 minutes before the time is up, remove the tin foil to crispen everything up a bit.

- Just before serving, divide the rocket between 2 bowls. Add the roast on top.

- Add the wedges of orange on top. Sprinkle over the cheese, pomegranate then the nuts. Drizzle with balsamic glaze and you're ready to go!