I love to make this salad ready for when you come home for Yom Tov dairy lunch in the sukkah. I have mixed an unusual selection of vegetables to create a dish, with strong, vibrant color and full of varied interesting textures and flavors. Pomegranates are particularly popular around the autumn Jewish holidays. It is claimed that the fruit has 613 seeds, the same number of commandments – although I have never counted them!
Pomegranates are quite seasonal but can sometimes be found out of season in ethnic supermarkets − these stores may import a supply of out of season produce all the time that differs from what the larger stores may feature.
The taste of pomegranates can range from very sweet to very sour or tangy, depending on their variety and their state of ripeness. Be careful when you remove the white outer casing of the pomegrante to retrieve the red seeds, as the juice does stain!
Preparation Time: 20 minutes; Cooking Time: 25 minutes. Serves: 6 people
Ingredients
2 pounds sweet potatoes (approx 2 large potatoes) – peeled and cut into cubes
1-Tablespoon olive oil
½ pound watercress
1 large pomegranate – halved and deseeded
⅓ cup pumpkin seeds
1-cup goat’s cheese − crumbled
Salt and freshly ground black pepper
Dressing
4 Tablespoons extra virgin olive oil
1-Tablespoon balsamic vinegar
1-teaspoon sugar
½ teaspoon mustard – of any variety
1 teaspoon lemon juice
Salt and freshly ground black pepper – to taste
Method
1. Pre-heat the oven to 400 F.
2. Put the sweet potatoes in a roasting tin, drizzle with olive oil, salt and freshly ground black pepper.
3. Roast for 20 -25 minutes turning once during cooking.
4. To make the dressing, mix all the ingredients together and season to taste.
5. Put the sweet potato in a bowl with the watercress, pomegranate and goats cheese.
To serve the stylish way: Drizzle over the dressing and sprinkle over the pumpkin seeds.
Denise Phillips, is a Professional Chef and Cookery Writer .She can be reached by Email: [email protected]; Website: www.jewishcookery.com
