Sweet Potato, Rice, Peas And Pomegranate Salad

1. 1

   Peel your sweet potato, cut in cube. Mix cubes with 1 tablespoon of olive oil, some salt and pepper. Spread then cubes over a cooktop covered with a paper of cooking. Cook in 200u00b0C (400u00b0F) during 20 minutes.

2. 2

   Cook your peas and your rice. Approximately 5-8 minutes for peas (frozen) in some boiling water and 10-15 minutes for the rice.

3. 3

   Take out of the oven sweet potatoes, that cools rather fast. Drain rices and peas.

4. 4

   Serve your salad with the lamb's lettuce, rice, cubes of sweet potato, peas, seeds of pomegranate and feta cheese. Season with 2 tablespoons of olive oil, 1 tablespoon of cider vinegar, salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.