Veggie Comfort Food - Both sweet potatoes and watercress are rich in beta-carotene, the pre-cursor to vitamin A in the body. The sweet potatoes bring colour, sweetness and a comforting soft texture to this salad, while the watercress provides a welcome sharp contrast. The toasted seeds provide depth of flavour and crunch, and the yogurt dressing brings a creamy coolness.
Serves for 4
- 4 medium sweet potatoes, peeled and chopped into bite-sized pieces
- 4 tbsp sunflower seeds
- 1 large bunch of watercress, stalks trimmed to make small sprigs
- 150g/5oz natural yogurt or soya yogurt
- 2 tsp wholegrain mustard
- 1 tsp white wine vinegar
- sea salt and freshly ground black pepper
To Serve
Preheat the oven to 200°C/gas mark 6.
Steam the sweet potatoes until just tender – this will take about 10 minutes. Once cooked, transfer the potatoes to a bowl and leave to cool.
Meanwhile, spread the sunflower seeds onto a baking tray and toast in the oven for 10 minutes until just starting to colour. Remove from the baking tray and leave to cool.
Combine the cooled sweet potatoes and sunflower seeds and gently mix in the watercress. Season with salt and pepper to taste.
Make the dressing by combining the yogurt and mustard in a jug, then stir in the vinegar.
Gently combine the dressing with the potato mix, or alternatively serve the salad onto plates and put a dollop of dressing on top.
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