Nutty, simple and delicious haricot salad with sweet potatoes and cabbage.
Vegan, soy free, gluten free | Serves 2 | SALAD
Ingredients:
Sweet potatoes:
- 400g sweet potato, cut in 1cm cubes-
- 1 tablespoon of olive oil
- 1 tablespoon of balsamic vinegar
- 2 cloves of garlic, crushed
- 1/2 teaspoon of oregano and chili flakes
- Salt and pepper
Haricot beans:
- 230g haricot beans (drained weight), drained and washed
- 1 tablespoon of olive oil
- 1/2 teaspoon of oregano and garlic granules
- Salt and pepper
To assemble:
- A handful of shredded cabbage
- 1/2 red onion, cut in thin slices
- 2 sundried tomatoes, cut in small pieces
- 1 teaspoon chopped parsley
- 1 tablespoon of olive oil
- 1 tablespoon of balsamic vinegar
- 1/2 teaspoon of oregano
- Pinch of salt
- A sprinkle of pine nuts
Steps:
1.Preheat your oven to 180°C and line a baking tray with parchment paper.
2.In a mixing bowl, add all the ingredients for the sweet potatoes and mix well.
3.Add the sweet potatoes on the baking tray, and bake or 30 minutes, turning halfway through.
4.Add the sweet potatoes on the baking tray, and bake or 30 minutes, turning halfway through.
5.While the potatoes are in the oven, prepare the rest of the ingredients. In the same mixing bowl, add all the ingredients for the beans and mix.
6.They only need 5 minutes in the oven, so add them 5 minutes before the sweet potatoes are ready.
7.Once the potatoes and beans are cooked, add them in the mixing bowl, along with all the remaining ingredients, combine well and serve.
Enjoy!
