Thursday, February 10, 2011

Sweet Potato and Green Bean Salad

It's been very warm lately and so salads are a fantastic option for easy lunches and dinners. I had some sweet potato and green beans and decided to make up a roast vegetable salad.

It's not the most attractive thing you'll eat but it's delicious! You can use any vegetables that you like (what about capsicum, red onion, pumpkin, tomato or zucchini?). I also think some nuts, especially toasted pine nuts would be great and instead of the chicken what about some cooked diced bacon?

Sweet Potato and Green Bean Salad

2 medium sweet potato, peeled and sliced
2 large carrots, peeled and sliced
2 tsp olive oil
250g green beans, topped, tailed and cut into 5cm lengths
1 tbsp sweet chilli sauce
2 tsp white balsamic vinegar
200g roast chicken
Salt and pepper to taste

I tossed the sweet potato and carrots in olive oil and seasoned and then they were baked on a flat baking sheet for about 30 minutes in a hot oven (mine was at 220c). Bring a pot of water to the boil, add the beans and once back to the boil cook for 2-3 minutes, rinse under cold water or put into ice water to stop the cooking process. You want to beans still nice and crunchy! Mix the roast vegetables with the beans and dress. Add the chicken and serve!



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