Bean, Sweet Potato and Avocado Salad

 Bean, Sweet Potato and Avocado Salad

Ingredients

400g of peeled orange sweet potatoes

2 tablespoons of olive oil

200g of feta cheese

50g of roasted red pepper in a jar

1 teaspoon of dried basil

Mixed peppers

1 chopped chilli pepper, seeded

2 tablespoons of olive oil

480g of drained cooked butter beans (large can)

1 medium red onion, cut into very thin half-moons

1 avocado

30g of coarsely chopped coriander for the end

Salt and pepper to taste

For the dressing:

5 tablespoons of olive oil

juice of ½ lime

1 teaspoon of toasted cumin seeds

Salt and black pepper

Preparation

1. Start with the sweet potato: cut in half and then into 1 cm slices. If any of the slices are too big, cut them again. Place the potatoes in a baking dish and season with salt, pepper and 2 tablespoons of olive oil. Mix well and spread the potatoes all over the baking dish.

2. Bake in a preheated oven at 180ºC for about 40 minutes or until golden brown.

3. While the oven is on, place 200g of feta cheese, 50g of fresh red pepper, 1 chopped, seeded chilli, 1 teaspoon of dried basil, a mix of peppers and 2 tablespoons of olive oil on a baking dish. Add to the potatoes in the oven for 20 minutes.

4. Prepare the dressing: add the juice of ½ lime, 1 teaspoon of toasted and ground cumin seeds, 5 tablespoons of olive oil, salt and black pepper to taste and mix well.

5. To assemble the salad, place 480g of cooked and drained butter beans on a serving dish and drizzle with a little dressing. Arrange 1 onion cut into thin half-moons, the baked sweet potato, and 1 sliced ​​avocado. Drizzle with the dressing again and sprinkle with chopped fresh coriander.

6. Remove the feta from the oven and crumble with a fork. Arrange on the salad. Season with the remaining dressing, drizzle with a few drops of lime and the zest of the lime and add the remaining chopped coriander.