Denise says:

I love to make this salad ready for when you come home for Yom Tov lunch. I have mixed an unusual selection of vegetables to create a dish strong with vibrant colour and full of varied interesting textures and flavours. Pomegranates are particular popular over Rosh Hashonah as the fruit claims to have 613 seeds, the same number of commandments – although I have never counted them!

Pomegranates are quite seasonal but can be found out of season sometimes in ethnic supermarkets, which receive different supplies from the regular large stores. The taste differs depending on the variety of pomegranate and its state of ripeness; from very sweet to very sour or tangy. Be careful when you remove the white outer casing of the pomegrante to retrieve the red seeds, as the juice does stain!

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves: 6 people

Ingredients:

900g (about 2 large) sweet potatoes – peeled and cut into cubes
1 tablespoon olive oil
175g watercress
1 large pomegranate – halved and deseeded
75g pumpkin seeds
150g goat's cheese - crumbled
Salt and freshly ground black pepper

Dressing
4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
½ teaspoon mustard – of any variety
1 teaspoon lemon juice
Salt and freshly ground black pepper – to taste

Method

1)Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
2)Put the sweet potatoes in a roasting tin, drizzle with olive oil, salt and freshly ground black pepper.
3)Roast for 20 -25 minutes turning once during cooking.
4)To make the dressing, mix all the ingredients together and season to taste.
5)Put the sweet potato in a bowl with the watercress, pomegranate and goats cheese.

To serve the stylish way: Drizzle over the dressing and sprinkle over the pumpkin seeds.
Tagged in: Dinner Party, Low Fat, Pomegranates, Rosh Hashanah, Salads, Shabbat, Sweet Potatoes, Vegetarian