Roasted sweet potato and orange salad

Look out for fresh, ready-prepared pomegranate seeds – much easier than de-seeding the fruit yourself! £1.06 per serving

  • 4
  • 20
  • 25
  • veggie
  • gluten free
  • 800g sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • 1 tbsp clear honey
  • 80g cashew nuts
  • 2 oranges, peeled and segmented
  • 100g wild rocket
  • 50g pomegranate seeds

For the dressing

  • 1 tbsp clear honey
  • 1 orange, juice and zest, finely grated
  • 2 tbsp olive oil
  1. Heat the oven to 200°C/180°C fan/Gas 6. Toss the sweet potato with the olive oil, honey and a little seasoning. Spread out on a non-stick baking tray and roast for 25 minutes until softened and slightly caramelised.
  2. Add the cashew nuts for the last 5 minutes of cooking. Remove from the oven and cool.
  3. Toss together the orange segments, rocket and pomegranate. Pile into a serving bowl, topped with the sweet potato and cashews.
  4. Mix together the dressing ingredients and drizzle over the salad before serving.

Each serving contains: Energy 2069kJ 494kcal (25%); Fat 21.5g (31%); Saturates 3.7g (19%); Sugars 30g (33%); Salt 0.2g (3%) of your Reference Intake. Carbohydrates per serving: 62g