This salad gives me life! It’s possibly my favourite of the salad recipes I make. It’s so satisfying yet light, sweet but savoury, and fresh but still warming that it can be eaten at any time of the year, or at any time of day. The toasted hazelnuts add something special to the dish, but you can use any nuts or seeds you like.
2 small sweet potatoes
(about 350–400g in total)
2 tbsp olive oil
1 tbsp honey or maple syrup
½ red onion, sliced into semicircles
100g tenderstem broccoli
100g rocket leaves
2 whole cooked beetroot (see tip page 84), peeled and cut into chunks
80g goat’s cheese, crumbled
40g pomegranate seeds
FOR THE DRESSING
1 tbsp pomegranate juice
1 tbsp balsamic vinegar
1 tsp sugar or honey
2 tbsp olive oil
1. Preheat the oven to 180ºC/350ºF/gas mark 4. Line a baking tray with baking parchment.
2. Chop the sweet potatoes into bite-sized chunks and spread them out in the prepared tray. Drizzle with a tablespoon of the olive oil and the honey, and sprinkle with a pinch of salt. Bake for 35 minutes, until soft and golden.
3. Meanwhile, heat the remaining tablespoon of oil in a frying pan and fry the onion for 1–2 minutes. Add the broccoli and continue to cook for 5–10 minutes, until it begins to soften but still has a bite to it (the time depends on the size of your broccoli stalks). Remove from the heat.
4. Place the hazelnuts in another baking tray and roast for 8–10 minutes, until golden and fragrant.
5. Meanwhile, put all the dressing ingredients into a lidded jar and shake well, or whisk in a small bowl.
6. Place the rocket in a large serving bowl. Add the broccoli mixture, the roasted sweet potato, beetroot and goat’s cheese. Pour the dressing on top, toss together gently and sprinkle with the toasted hazelnuts and pomegranate seeds.
Recipe from The Food Medic for Life by Dr Hazel Wallace, published by Yellow Kite on 19th April, £20