Compiled by Raphaella Frame-Tolmie Recipes and styling Clare and Fiona Ras Photograph Angela Buckland
- 6 medium sweet potatoes, peeled and cut into wedges
- 60ml olive oil
- 2 sprigs oregano
- 4 garlic cloves, peeled
- 2 red onions, peeled and quartered
- Salt and black pepper
- 2T tamari soy sauce
- 100g goats’-milk feta
- 60g flaked almonds
- 150g green beans
- 45ml pomegranate molasses
- 250g rocket
Preheat the oven to 200˚C. Toss the sweet potato wedges in the olive oil, oregano, garlic and red onions, and season with salt and black pepper. Tip the wedges onto a roasting tray, and place the onions and garlic in between them. Roast for 20 to 25 minutes, until brown and tender.
Add the tamari soy, feta, almonds and green beans, and drizzle over the pomegranate molasses. Return to the oven for a further five to 10 minutes. The almonds should crisp and caramelise slightly. Allow to cool and toss through the rocket.
This recipe was originally featured in the May 2010 issue of House and Leisure.