Roast Sweet Potato, Snow Pea & Burghul Salad

Serves 4-6
Preparation time: 20 mins
Cooking time: 25 mins

500 g (1 lb 2 oz) orange-fleshed sweet potato, peeled and chopped into 2 cm (3/4 in) chunks
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons olive oil
1 cup burghul or cracked wheat
2 green onions (scallions), chopped
120 g (4 oz) snow peas (mangetout), thinly sliced
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped coriander (cilantro)

1/3 cup olive oil
2 tablespoons lemon juice
1 tablespoon honey
1/2 teaspoon ground cumin


  1. Preheat the oven to 200ºC (400ºF) and line a baking tray with baking paper.
  2. Combine the cumin, coriander and oil in a small dish and rub (or brush) over the sweet potato chunks.
  3. Spread the sweet potato out over the baking tray in a single layer and bake in the oven for about 25 minutes or until tender.
  4. Pour the burghul in a large heatproof bowl and cover with boiling water. Set it aside to stand for 20 minutes, then drain and press the burghul with the back of a spoon to get rid of the excess water. Tip the burghul back into bowl and stir in the green onions, snow peas, parsley and coriander.
  5. Whisk together all the dressing ingredients in a small bowl with some freshly ground black pepper. Drizzle over the salad, add the sweet potato chunks, toss and serve.

(Source: ©2011 Philippa Sandall Publishing Services)

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