Roasted sweet potato, green bean and feta salad

Filling yet fresh, with a lovely combination of textures and flavours, this salad is a real summer winner. For added crunch, add some toasted seeds or nuts to the top.

Ingredients

Serves: 4
Ready in: 45 mins

For the salad

• 2 sweet potatoes
• 1 tbsp olive oil
• 1 tsp paprika
• 150g brown rice
• 170g pack Co-op Fine Beans
• ½ x 180g pack Co-op Tenderstem Broccoli
• 115g bag Co-op Babyleaf Salad
• 6 sundried tomatoes, chopped
• 100g feta

For the lemon and mustard dressing

• 1 lemon, juiced
• 6 tbsp extra virgin olive oil
• 2 tsp mustard
• 2 tsp honey

Method

1. Preheat the oven to 180°C/160°C fan/gas 4. 
2. Scrub the sweet potatoes clean, then cut into chunky rounds and spread out on a baking sheet. Drizzle with the oil, season and scatter with the paprika. Toss so everything is coated, then roast in the oven for 30-40 mins, turning halfway through cooking time. 
3. Meanwhile, cook the rice according to pack instructions, then drain. 
4. In a separate pan, cook the beans and broccoli in boiling water for 5-6 mins, until just tender, then drain.  
5. Mix the ingredients for the lemon and mustard dressing with some salt and pepper, until well combined.
6. Divide the salad between 4 plates. Top with the rice, green veg and roasted sweet potato. Scatter over the sundried tomatoes and feta, then drizzle over the dressing.