Bettina Campolucci Bordi’s roast sweet potato and butter bean salad
Taken from her book Celebrate, this versatile dish from plant-based chef Bettina Campolucci Bordi works brilliantly as a side dish or light lunch and transports easily if you're headed back to the office. Packed with protein,
Serves 6
Ingredients
For the base
2 medium sweet potatoes, peeled and cut into medium-size chunks2 tablespoons olive oilPinch of salt480g tinned or jarred butter beans, drained and rinsed1 shallot, sliced2 handfuls of salad greens, such as rocket (arugula) and watercress 30g parsley leaves, chopped 30g basil leaves, chopped
For the dressing
2 tablespoons olive oil2 tablespoons apple cider vinegar 1 tablespoon maple syrup or honey 1 teaspoon miso paste1 teaspoon Dijon mustard2–3 pinches of salt and pepper
To serve
Handful of toasted walnuts
Method
- Preheat the oven to 200°C (400°F/gas 6). Line a medium baking tray (pan) with baking parchment.
- Spread the chunks of sweet potato over the base of the baking tray, drizzle with olive oil and season with salt. Roast in the oven for 30 minutes, then turn the potato over and return to the oven for a further 30 minutes, or until crisp and golden. Set aside to cool.
- Mix all the ingredients for the dressing together in a large bowl, then add the butter beans, shallot and roasted sweet potatoes.
- Chop the salad greens and add to the bowl along with the parsley and basil.
- Just before serving, mix well and serve with toasted walnuts sprinkled over the top.
Tip: If you are making the salad in advance, don’t mix the ingredients in the big bowl until the last minute. This way, the greens won’t spoil and will be freshly dressed. If you are making the salad for a picnic or office lunch, layer the ingredients in a lidded container instead of a bowl, and shake upside down before serving.
