Ingredients

• 1 sweet potato
• peeled and cut into large chunks
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• salt
• 85g/3oz soya beans
• 1 handful basil leaves
• torn
• 8 cherry tomatoes
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• salt
• to taste

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the roasted sweet potato salad
• place the sweet potato in a pan of boiling water and cook for 5-10 minutes
• or until just tender. Drain.
• Place the sweet potato cubes onto a baking sheet
• drizzle over the olive oil and balsamic vinegar and sprinkle with salt. Roast in the oven for about 20 minutes
• or until tender and starting to brown.
• Blanch the soya beans in a pan of boiling water and then drain.
• In a bowl
• combine the roasted sweet potatoes and soya beans
• and gently mix in the basil leaves.
• For the balsamic tomatoes
• place the tomatoes on a baking sheet and drizzle over the olive oil and balsamic vinegar. Sprinkle with salt and place in the oven to roast for 10-15 minutes.
• To serve
• place the sweet potato and bean salad on a serving plate and arrange the balsamic tomatoes to one side.