1 cup diced sweet potato (½ medium sweet potato)
1 tablespoon olive oil
½ teaspoon of sea salt
10–12 string green beans, tails cut off
1½ cups mixed salad leaves
7 Kalamata or other black olives
¼ red onion, thinly sliced
5 cherry tomatoes
1 can tinned sardines in olive oil (95g drained solids)
Sun-Dried Tomato Dressing (makes a cup )
Juice of 1½ lemons
1 garlic clove
1/3 cup sun-dried tomatoes (I used the ones in olive oil)
½ cup extra-virgin olive oil
½ tsp sea salt
½ teaspoon chilli flakes or chopped chilli
1 teaspoon Dijon or yellow mustard
½ teaspoon lemon zest
Preheat oven to 200°C (395°F). Toss diced sweet potato in oil and a few pinches of sea salt. Spread on an oven tray (on parchment baking paper) and roast for 20 minutes.
Bring a saucepan of water to the boil. Add the egg and the beans. Cook the beans for 2-3 minutes, remove and rinse. Cook the egg for another 5 minutes, then rinse under cold water.
Arrange salad leaves on a plate and top with roasted sweet potato, beans, halved egg, olives, red onion and cherry tomatoes. Drizzle with 2 tablespoons of salad dressing and top with sardines.
Make the dressing. Place all ingredients in a blender or a food processor. Process until pureed and well combined. Alternatively, finely dice garlic and sun-dried tomatoes and whisk the other ingredients in a bowl. Store in a clean, air-tight glass jar in the fridge for up to 10 days.
**Recipe via cookedandloved.com.