- 2 medium sweet potatoes, peeled and cut into chunks
- 2 red peppers, deseeded and cut into chunks
- 5tbsp Pura Liquid Coconut Oil
- 4 handfuls spinach, rocket and watercress salad
- 150g feta cheese, cut into chunks
- 100g pomegranate seeds
- 2tbsp lemon juice
- 1tsp Dijon mustard
- Salt and freshly ground black pepper
- Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Toss the sweet potato and red pepper chunks in 2tbsp Pura Liquid Coconut Oil. Spread onto a baking sheet and roast for 15-20 minutes, or until tender.
- Arrange the salad leaves on 4 serving plates and scatter the warm sweet potato and red pepper on top. Add the feta cheese, then sprinkle the pomegranate seeds over each salad.
- Whisk the remaining Pura Liquid Coconut Oil oil with the lemon juice and mustard. Season with salt and pepper, and then drizzle over the salads. Serve at once.
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