Serves 4 as starter
Warm sweet potato and spinach persian salad with rose water
Serves 4 as starter
Ingredients
| 1 | large sweet potato sliced into rings |
| 2 | tins of cannellini beans drained |
| 1 | red chilli, de seeded and chopped finely (or use crushed chilli - but sparingly) |
| 1 | red pepper finely sliced |
| 1 | red onion finely sliced |
| 10/12 | mixed cherry tomatoes |
| 1 | bag of washed baby spinach |
| 100g | baby rocket leaves |
| salad cress to garnish | |
| 200g | feta cheese crumbed into small chunks |
| Steenbergs black pepper to taste | |
| Dressing | |
| 2- 3 tspn | Steenbergs Organic Rose water |
| 75 ml | organic extra virgin olive oil |
| 2 tspn | organic runny honey |
| Pinch | Steenbergs organic perfect salt |
Method
- Fry the sweet potato rings gently in a little oil and Steenbergs perfect salt until soft, set aside and keep warm.
- Mix the Steenbergs Organic Rose water with the honey and perfect salt and whisk in the olive oil slowly.
- Mix salad ingredients together and dress with the Rose water dressing
- Serve immediately
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