Roasted Sweet Potato And Arugula Salad - cooking recipe

Ingredients

1 1/4 lb sweet potato, cut into 3/4 inch pieces
2 tbsp vegetable or olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1 clove garlic, minced
1/2 lb green beans, halved on a bias
7 oz baby arugula
1/2 cup Greek yogurt
2 tsp lemon zest
1 tbsp lemon juice
1/2 cup fresh cilantro leaves, for garnish

Preparation

Preheat oven to 400\u00b0F. Line a baking tray with parchment paper. Toss sweet potato with oil, cumin, ground coriander and garlic then spread out over prepared tray. Bake for 20 mins, or until golden and tender. Let cool.
Meanwhile, blanch green beans in boiling water until bright green and crisp. Rinse under cold running water then drain.
To serve, arrange arugula, sweet potato and beans in a shallow serving bowl. Combine yogurt, lemon zest and juice then drizzle over salad. Garnish with cilantro leaves.