I've had a deliciously indulgent extended weekend of eating out, so now I'm thinking about getting in my kitchen and creating some lighter meals. As you know, I'm not one to 'watch the calories' as I believe that healthy food is honest, whole food. And it has to be full of flavour.
I had a couple of lonely sweet potatoes at the back of the fridge along with a pack of radishes. It's a foodie trick to roast radishes, unleashing a mellower, fuller flavour to the normally peppery vegetable. Team this with roasted sweet potatoes, red kidney beans, a hint of smoked paprika, seasonal leaves and you have the perfect salad.
Drizzle with chive and lime dressing to remind yourself that it's summer (really).
Serves 2
Ingredients
For the salad:
2 sweet potatoes, peeled and cubed
8 radishes
1/4 tsp smoked paprika
Drizzle of olive oil
2 generous handfuls of baby spinach leaves
2 generous handfuls of watercress
3 tbsp canned red kidney beans, drained and rinsed
For the dressing:
4 tbsp extra virgin olive oil
2 tbsp fresh chives, chopped
Juice and zest of 1/2 unwaxed lime
Pinch of sea salt
Method
1. Preheat the oven to 200C/ Gas mark 6
2. Place the sweet potato and radishes on a baking tray and sprinkle with smoked paprika. Drizzle with olive oil and roast in the oven for 25-30 minutes until softened.
3. Arrange the spinach leaves, watercress and kidney beans on plates and set aside.
4. To make the dressing, add the extra virgin olive oil, chives, lime juice and zest and sea salt to a jar, replace the lid tightly and shake until combined.
5. Remove the roasted vegetables from the oven and spoon generously over the leaves and beans. Drizzle with chive and lime dressing.
Enjoy!
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