Moroccan, sweet potato and carrot salad recipe
This impressive Moroccan Roasted Sweet Potato and Carrot salad from TV chef Dean Edwards is an impressive dish to wow guests with. It makes a great light dinner or a delicious side to your main course.
2 sweet potatoes, peeled and cubed into 1” pieces
400g baby carrots
1 heaped tsp harissa paste
½tsp ground cumin
1tbsp The Groovy Food Company’s Omega Cool Oil
4 large handfuls of baby spinach
1 red onion sliced
Arils from ½ pomegranate
100g feta cheese crumbled
Small bunch fresh coriander
2tbsp The Groovy Food Company’s Omega Cool Oil
Juice ½ lemon
1tsp The Groovy Food Company’s Agave Rich & Dark
Place the cubed sweet potato and carrots in a bowl then drizzle on the omega oil and spoon in the harissa paste and cumin. Stir well to cover then bake in an oven set at 190c/fan 170c/Gas mark 5 for 45-50 minutes.
In a small bowl, whisk together the salad dressing then season with a pinch of salt and pepper. Dress the spinach and onion with the dressing then portion onto plates, top with the sweet potato and carrots then scatter over the pomegranate seeds and feta cheese. Finally scatter over some fresh coriander to serve.