Eat, meet, live and learn. Sharing stories for everyday food and health.


Salad of spiced roasted sweet potatoes, baby arugula, haricot verts and toasted nuts or seeds with sheep’s milk yoghurt dressing

  • Salad_of_sweet_potatoes_arugula_Carlin_Greenstein_Foodadit_23

This salad is a nutritional powerhouse containing a balanced mix of complex carbohydrates, protein and fat. It is hearty enough to eat in the winter because of the several cooked components making it a salad we eat year round.


  • 2 medium sweet potatoes, peeled and cut into cubes
  • ¾ tsp of coriander
  • ½ tsp cumin
  • ¼ tsp cinnamon
  • 2 tbsp extra virgin olive oil
  • A couple of handfuls of haricot verts, trimmed 
  • A couple of handfuls of baby arugula
  • 60 g walnuts or pumpkin seeds, toasted and coarsely chopped
  • Sea salt and freshly ground pepper

For the dressing

  • 3 tbsp plain sheep’s milk yogurt
  • 1 small garlic clove, minced
  • 1 lemon juiced
  • 10 g cilantro leaves, chopped
  • 30 ml extra virgin olive oil
  • Sea salt and freshly ground pepper

Here’s how you make it

  1. Preheat the oven to 200 C (400 F) .
  2. Bring a medium saucepan of salted water to a boil. Have a bowl of ice water set up.
  3. In a medium bowl, combine the cubed sweet potatoes, spices and olive oil.
  4. Season with salt and pepper and roast on a parchment lined baking sheet for about 25 minutes or until tender and golden. Set aside to cool.

  5. When the salted water has come to a boil, toss in the beans and cook for about 30 seconds.  Drain and ‘shock’ the beans in ice water halt the cooking and keep them bright green and crisp.  Drain and dry the beans and set aside.

  6. To make the dressing, combine yoghurt, garlic, lemon juice and cilantro and whisk in the olive oil.  Season with salt and pepper. (This may be done in a blender or by hand with a whisk).

  7. Toss the cooled sweet potatoes, haricots verts and baby arugula in a large bowl.  Drizzle and coat with the dressing and top with toasted walnuts (or pumpkin seeds) and enjoy!

diet types

Contributor Carlin Greenstein

Pictures by Petra Graf
Date Added 25/07/2018
Type Preparation Time 0h 10m Cooking Time 0h 25m Serves 4