Roasted Sweet Potato Salad With Manchego Cheese - cooking recipe

Ingredients

3 medium sweet potatoes peeled and cubed into roughly 1 inch cubes
3 tbsp olive oil
1 1/2 cups green beans topped, tailed, and halved
3 tbsp extra virgin olive oil
1 1/2 tbsp balsamic vinegar
5 oz mixed salad leaves
4 oz manchego cheese shaved with a vegetable peeler
1/2 cup toasted pine nuts

Preparation

Toss potatoes in 2 tbsp olive oil and roast at 425F in a large roasting pan for 30-40 minutes until lightly browned and tender inside. Lightly coat the beans with 1 tbsp olive oil and saute in a hot,large,non stick frying pan for 3-4 minutes just till al dente and remove from the pan. These both can be made up to 4 hours before serving and stored at room temperature. Shake olive oil and balsamic vinegar in a small lidded container and toss the salad leaves lightly in some of it and arrange on a serving dish or individual plates. Lightly toss the potatoes and beans also in some of the vinaigrette and arrange on top of the lettuce and scatter cheese and pine nuts over the top to serve.