A filling salad of roasted sweet potato, black beans, avocado and feta, finished with a nutty, sweet and zingy hemp dressing.
Ingredients for the salad (serves 2)
- 1 ripe avocado, diced
- 1 cup cooked black beans, drained
- 1 medium sweet potato, cubed
- ¼ cup crumbled feta
- Olive oil, salt and pepper for roasting
Ingredients for the dressing
- 2 tbsp Cold-Pressed Organic Hemp Seed Oil
- 1 tbsp Organic Raw Hemp Seed Butter
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 garlic clove, minced
- ½ tsp freshly grated ginger
- Salt and pepper
Method
- Heat the oven to 200°C (400°F). Toss the sweet potato with olive oil, salt and pepper and roast until tender and slightly crispy, about 25 minutes.
- Whisk all the dressing ingredients together until smooth.
- In a bowl combine the avocado, black beans and feta, then add the warm sweet potato.
- Drizzle over the dressing, toss gently and serve.
About the hemp seed oil and hemp seed butter
The oil is cold-pressed from organic hemp seeds. It is deep green with a nutty, grassy taste, and is best used cold in dressings, drizzled over salads or finished dishes rather than for frying.
The butter is made from organic raw hemp seeds, stone-ground into a thick, earthy spread with a rich nutty flavour. Whisked into a dressing it adds body and creaminess.
