John Myers
Sweet Potato Salad with Pomegranate
The perfect sweet potato salad with pomegranate recipe with a picture and simple step-by-step instructions.
- 450 g Orange sweet potatoes
- 0,5 Pomegranate
- 3 Spring onions
- 1 Turkish peppers
- 400 g Canned kidney beans
- 1 tablespoon Chopped parsley leaves
- 1 tablespoon Freshly chopped mint
- 5 Mini vine tomatoes
- 2 tablespoon Olive oil fruity
- 0,5 tablespoon Lemon juice
- 2 Pinches Sugar brown raw sugar
- 1 teaspoon Hot paprika powder
- Salt and pepper
- 1 tablespoon Black cumin
- Rinse the sweet potatoes and cook them moist in the microwave at 900 watts for about 5 minutes. Do the cooking test. Rinse the sweet potatoes (otherwise they will continue to cook), divide once, let them cool down and dice.
- Core the pomegranate, collect the juice and add to the sweet potatoes with the seeds. Dice the tomatoes. Cut the spring onions into rings, core and dice the peppers. Drain the kidney beans through a sieve and rinse thoroughly. Add these ingredients to the salad with the mint, black cumin and parsley. Season to taste with olive oil, paprika powder, salt and pepper and a little lemon juice.
- As a side dish there was Labaneh balls.
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