Bean salad

Step 1
Place the sweet potato in a steamer basket above a rapidly boiling pot of water. Steam for approximately 25 minutes or until the sweet potato is tender but not mushy. Remove and allow to cool.  

Step 2
Repeat the steaming process with the green beans and steam for 3-5mins. Remove and allow to cool. The vegetables can be steamed well in advance & cooled in the fridge. 

Step 3
In a small bowl, whisk together the oil, yoghurt, vinegar, thyme, garlic and seasoning. 

Step 4
In a large bowl gently toss together the sweet potato, both beans and capsicum with the dressing.  

Step 5
Spread the rocket leaves on serving platter then mound the vegetables on top. 
 

Food safety tip: If you are taking leftovers for lunch, bean salad needs to be kept cold so pack an ice brick.