May 24, 2020
Serves: 3 Cooks In: 30 mins


  1. Preheat oven to 180C.
  2. Chop the sweet potato into 2 cm chunks, then place on a baking tray and drizzle with olive oil. Bake for 35 minutes until soft. Chop up the beetroot and place on a try (with the sweet potato if there is space) to roast for 10 minutes.
  3. Place the hazelnuts on a baking try to roast for 8-10 minutes.
  4. Blanche the green beans and broccoli for about 3 minutes so they are cooked but still have some bite. Then place in cold water to cool, drain and set to one side.
  5. Make the dressing by combining all of the ingredients in a small bowl and whisk (add more water if too thick).
  6. Plate up! First with the salad, then add the roasted vegetables, and top with the blanched broccoli and green beans. Then sprinkle over the feta and hazelnuts, them the and dressing. Enjoy!


  • 2 medium sized sweet potatoes
  • 150g tender stem broccoli
  • 150g green beans, trimmed
  • 1 red onion, roughly chopped
  • 3 whole beetroots, each cut into four
  • Palm sized serving of hazelnuts per person
  • 120g feta/goats cheese or vegan alternative
  • 200g mixed salad leaves.


  • 2 tbsp tahini
  • ½ lemon, juiced
  • ½ tbsp maple syrup
  • ½ tbsp balsamic dressing