Brooke's Amazing Sweet Potato & Bean Salad

Need to take something to a BBQ or a party? Stuck with the salad option and want something fun to bring that looks sophisticated, but is oh-so-easy? This is the one for you!

Equipment:

• Chopping board
• Knife
• Baking tray
• Baking paper
• Microwave-proof container with a lid
• Small saucepan
• Large serving bowl

Ingredients:

• 2 whole big sweet potatoes
• 1 bag of frozen green beans (about the same amount as your sweet potato)
• 2 small onions
• 1 small jar of semi-dried tomatoes
• 6 tablespoons of Sweet-Chilli Sauce
• 6 tablespoons of Balsamic Vinegar
• 1 tablespoon of minced garlic (from a jar is fine)
• 1 tablespoon of Olive Oil

Method:

• Turn the oven on to 180C to preheat
• Peel and slice the sweet potatoes - about half a centimetre thick. Cover tray with baking paper, and place slices of sweet potato onto the tray, and put in oven for 30 minutes (until a little brown on the outside, and soft in the middle)
• Cut your onions into quarters and place in your saucepan, with the oil from your semi-dried tomatoes.Put the lid on your saucepan, and cook on low until caramelized - this should be about the same time as it takes for your sweet potato to cook
• Put your frozen green beans your microwave-proof container, add a little water, put the lid on (but not fully sealed) and cook on high for six minutes
• Mix the sweet-chilli sauce, balsamic vinegar, garlic and olive oil in the bottom of the bowl to make the dressing. Add the cooked sweet potato, onions and green beans, and toss them through so they are covered in the dressing.