Roasted sweet potato & spinach salad with lemon yoghurt dressing

The beautiful roast vegetable side is the perfect accompaniment to a roast dinner or barbecue feast. Dress the salad just before serving.

Recipe «Roasted sweet potato & spinach salad with lemon yoghurt dressing» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 750g orange sweet potato , peeled, cut into 3cm pieces, 1 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp ground cinnamon, Olive oil spray , Salt & freshly ground black pepper, 350g green beans, topped, 75g pistachio kernels , 2 x 150g pkts baby spinach leaves, 2 tbsp natural yoghurt, 1 small garlic clove, crushed, 1 large fresh red chilli, deseeded, finely chopped, 1 tbsp fresh lemon juice, 1 tsp honey, 2 tbsp extra virgin olive oil, Salt & freshly ground black pepper.

Ingredients:

• 750g orange sweet potato , peeled, cut into 3cm pieces 
• 1 tsp ground coriander 
• 1/2 tsp ground cumin 
• 1/4 tsp ground cinnamon 
• Olive oil spray 
• Salt & freshly ground black pepper 
• 350g green beans, topped 
• 75g pistachio kernels 
• 2 x 150g pkts baby spinach leaves 
• 2 tbsp natural yoghurt 
• 1 small garlic clove, crushed 
• 1 large fresh red chilli, deseeded, finely chopped 
• 1 tbsp fresh lemon juice 
• 1 tsp honey 
• 2 tbsp extra virgin olive oil 
• Salt & freshly ground black pepper 

Instructions

1. Preheat oven to 220°C. Place sweet potato in a roasting pan. Combine the ground coriander, cumin and cinnamon in a small bowl. Spray the sweet potato with olive oil spray and sprinkle with the spice mixture. Season with salt and pepper and gently toss until sweet potato is coated in spice mixture. Roast in oven, turning halfway through cooking, for 45 minutes or until golden and tender. Set aside for 30 minutes to cool.
2. Cook beans in a saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
3. Cook the pistachios in a medium non-stick frying pan over medium heat, tossing, for 2-3 minutes or until toasted. Set aside to cool.
4. To make the lemon yoghurt dressing, combine the yoghurt, garlic, chilli, lemon juice and honey in a small bowl. Gradually whisk in the oil. Taste and season with salt and pepper.
5. Combine the sweet potato, beans, pistachios and spinach leaves in a large bowl. Divide the salad among serving plates and drizzle with yoghurt dressing to serve.