I attended an event through work at the beginning of the month. We made this recipe and I enjoyed it so much that I made it the night I arrived home to eat alongside steak.
Preparation time: 15 minutes
Cooking time: 40 minutes
1 large sweet potato
1 x 400g tin of mixed beans or a mix of black beans, butter beans and kidney beans
1 tomato, peeled and cut into cubes
2 garlic cloves, finely chopped
1tbsp finely chopped flat parsley
Handful of walnuts
Preheat the oven to 200 degrees Celsius (electric oven).
Cook the potato in the oven for 30 minutes or until soft inside. Once cooled, peel.
Mash the sweet potato with a fork, adding in some olive oil and grated lemon, season with salt and pepper to taste.
Mix the beans with the cubed tomato, olive oil, garlic, salt and pepper and parsley.
Preheat the oven to 175 degrees Celsius (electric oven).
Roast the walnuts for 5 minutes and turn over to roast for another 5 minutes.
Spoon the bean salad evenly over the sweet potato and top with the walnuts.
The original recipe caramelised the walnuts however I thought I’d reduce the sugar and dry roast them instead.
PS. It was so tasty I didn’t manage to get many photos… more to be added in the future!