- 1 cup diced sweet potato (1/2 medium sweet potato)
- 1 tablespoon olive oil
- ½ teaspoon of sea salt
- 1 egg
- 10–12 string green beans, tails cut off
- 1.5 cups mixed salad leaves
- 7 Kalamata or other black olives
- ¼ red onion, thinly sliced
- 5 cherry tomatoes
- 1 can tinned sardines in olive oil (95 g drained solids)
Sun-Dried Tomato Dressing (makes a cup )
- Juice of 1.5 lemons
- 1 garlic clove
- 1/3 cup sun-dried tomatoes (I used the ones in olive oil)
- 1/2 cup extra-virgin olive oil
- ½ tsp sea salt
- ½ teaspoon chilli flakes or chopped chilli
- 1 teaspoon Dijon or yellow mustard
- 1/2 teaspoon lemon zest
- Preheat oven to 200°C (395°F). Toss diced sweet potato in oil and a few pinches of sea salt. Spread on an oven tray (I put them on parchment baking paper) and roast for 20 minutes.
- Bring a saucepan of water to the boil. Add the egg and the beans. Cook the beans for 2-3 minutes, remove and rinse. Cook the egg for another 5 minutes, then rinse under cold water.
- Arrange salad leaves on a plate and top with roasted sweet potato, beans, halved egg, olives, red onion and cherry tomatoes. Drizzle with 2 tablespoons of salad dressing and top with sardines.
- Make the dressing. Place all ingredients in a blender or a food processor. Process until pureed and well combined. Alternatively, finely dice garlic and sun-dried tomatoes and whisk the other ingredients in a bowl. Store in a clean, air-tight glass jar in the fridge for up to 10 days.
If you really can’t do sardines, canned tuna, salmon or another type of fish can be used. For a vegetarian version, add chickpeas or lentils.
Calorie breakdown below is based on 2 tablespoons of salad dressing and 95 g of drained sardines from a can (in olive oil).
For a lower-carb version, omit or the sweet potatoes with more green beans or asparagus.