Parched Peas with Bacon, Rocket and Lemongrass by Angela Clutton
Parched peas are a tradition of the ancestral county of Lancashire – black peas cooked until almost ...
2 large sweet potatoes, peeled and chopped
1 tablespoon olive oil
Salt and pepper, to taste
Romaine lettuce, chopped
1 (15 oz) black beans, rinsed and drained
1 large tomato, chopped
1 cup corn
1 large avocado, sliced
1 cup chopped purple cabbage
1/2 cup chopped coriander
1/4 cup chopped green onion
Limes, for dressing
Salsa or pico de gallo, optional
Creamy avocado dressing, optional
Preheat oven to 200 degrees C. Place chopped sweet potatoes on a large baking sheet.
Drizzle potatoes with olive oil and toss. Season with salt and black pepper, to taste before roasting in oven for 20 minutes. Toss and roast for an additional 15 minutes or until sweet potatoes are tender.
Remove from oven and set aside. Place chopped lettuce in a large bowl.
Top lettuce with roasted sweet potatoes, black beans, tomatoes, corn, avocado, purple cabbage, coriander, and green onion. Squeeze fresh lime juice over the salad. Serve with salsa, pico de gallo or creamy avocado dressing, if desired.