December 08, 2010

Roasted Sweet Potato and Pomegranate Salad

Sometimes all it takes is to see a recipe in a magazine I'm browsing or in a cooking show that I'm watching on tv, and I feel like there's a whole factory of ideas starting to develop. This roasted sweet potato and pomegranate salad was an outcome of one of those moments. I was browsing the latest Delicious magazine and saw a recipe for Jamie Oliver's eggplant salad. I didn't have eggplant, but I did have sweet potato and decided to adapt Jamie's idea for a warm salad.

Roasted Sweet Potato and Pomegranate Salad

1 large sweet potato, peeled and cut into cubes
1 tsp cumin seeds
2 cloves garlic, crushed
freshly ground black pepper
olive oil

handful baby spinach
1/2 pomegranate, seeded
1/4 lemon, juiced

3 tbsp slivered almonds, toasted

Preheat oven to 180C.

Place the sweet potato on a roasting tray lined with baking paper. Heat a small frying pan on high and toast the cumin seeds until fragrant. Remove from the heat and place the seeds in a mortar. Crush the seeds with a pestle until fine. Sprinkle the cumin on the sweet potato, add the garlic, salt and pepper and some olive oil. Mix everything to coat evenly. Bake for 20 minutes or until tender.

Place the sweet potato in a large bowl and toss in the spinach. Add the pomegranate and the lemon juice and toss well to combine. Sprinkle on the almonds and serve on its own or as a side dish.