Dr Hazel Wallace’s Sweet Potato, Hazelnut & Goat’s Cheese Salad

Try this summer salad from Dr Hazel Wallace’s nutritious book, The Food Medic for Life

Healthy Diet

By Healthy Diet

Serves: 4
cals 349
Dr Hazel Wallace’s Sweet Potato, Hazelnut & Goat’s Cheese Salad

Ingredients

  • 2 small sweet potatoes (about 350-400g in total), cut into bite-sized chunks
  • 2 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • Pinch of salt
  • ½ red onion, sliced into semicircles
  • 100g Tenderstem broccoli
  • 30g hazelnuts
  • 100g rocket leaves
  • 2 whole cooked beetroot, 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

Method

  1. Preheat the oven to 180C/fan 160C/gas 4. Line a baking tray with baking parchment.
  2. Spread out the sweet potatoes in the prepared tray. Drizzle with one tablespoon of the olive oil and the honey (or maple syrup), and sprinkle with a pinch of salt. Bake for 35 minutes, until soft and golden.
  3. Meanwhile, heat the remaining 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.

Beetroot is brimming with goodness – being a good source of folic acid which helps the body to form red blood cells, as well as potassium to help lower blood pressure.

To find out more about Dr Hazel Wallace, visit her website.

Nutrition: per serving

fat

21.4g

sat fat

5.6g

carbs

31.5g

sugar

17g

fibre

6.2g

protein

9.2g

salt

0.6g

Recipe taken from:

Recipes taken from The Food Medic For Life by Dr Hazel Wallace