Time 50m Yield 3 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet. Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes. At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle. Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl. Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.
Time 50m Yield 6 servings. Number Of Ingredients 10 Steps:
Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.
Time 35m Yield 4 servings. Number Of Ingredients 9 Steps:
In a large bowl, toss the potatoes with 1 tablespoon oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 400° for 20-25 minutes or until tender., Immediately drizzle potato mixture with 1 tablespoon vinegar; let stand for 5 minutes. Meanwhile, in a small bowl, combine the mustard and remaining oil and vinegar., In a large bowl, combine the potato mixture, red peppers, onions and cheese. Add dressing and toss to coat.
Time 45m Number Of Ingredients 9 Steps:
Heat oven to 200C/180C fan/gas 6. Toss the sweet potato with the oil and some seasoning. Spread on a baking parchment-lined baking tray and roast for 30-35 mins until tender. Cool to room temperature. Whisk the dressing ingredients with a little more seasoning. Pile the potato onto a serving platter and drizzle over the dressing. Scatter over the feta and nuts, and very gently toss with your hands so you don’t break up the potato.
