Ingredients2 cups rocket or mixed Asian greens 1/2 sliced, cored apple 1 cup cubed, roasted sweet potato, carrot and/or pumpkin 4 sliced radishes 1 tablespoon sesame seeds, toasted 2 tablespoons lemon juice, freshly squeezed 2 tablespoons olive oil 1 teaspoon honey salt & pepper 1/4 cup crumbled goat cheese
Method 1. Put the greens, apple, roasted veggies, radish and sesame seeds in a large mixing bowl. 2. In a small separate bowl make the dressing: mix the olive oil, lemon juice, honey and season with salt & pepper. 3. Toss the salad with the dressing, using the amount you like. 4. Divide salad into two serving bowls. Scatter the goat cheese on top of the salads.
Ingredients700g sweet potatoes A small bunch of fresh coriander 2tbsp mango chutney Soy sauce 2 limes
Method 1. Wash the sweet potatoes, trim off any gnarly bits, then cut them into chunks and put them into a steamer with half a lime. Add water and steam them for about twelve minutes or until tender. 2. Finely chop the coriander on a large wooden chopping board, setting a few leaves aside for the garnish. Add the mango chutney, a good splash of soy sauce, a drizzle of extra virgin olive oil, the juice from ½ a lime and the reserved chopped chilli. Chop and mix everything together on the board. 3. Check the sweet potato are cooked through, then use tongs to squeeze over the juice from the hot lime half and discard them. 4. Carefully tip the sweet potatoes on top of the mango chutney mixture and use a knife or masher to chop and mash everything together, including the skins. Season to taste, adding more fresh lime juice if needed.
Ingredients1 medium potato 2 sweet potatoes olive oil 1 fresh red chilli A bunch of fresh coriander 50g (1¾oz) feta cheese
Method 1. Preheat the oven to 200ºC. 2. Toss the sweet potato wedges in a roasting tray with a pinch of salt and pepper, the paprika and a lug of olive oil. 3. Cook in the hot oven for 35 to 40 minutes, or until golden and cooked through. 4. Meanwhile, finely chop the red chilli and most of the coriander on a board, mixing as you go. Add the feta and keep chopping and mixing. 5. Toss the coriander, feta mix through the wedges.
Here is a recipe inspired by one of Jamie Oliver's 30 minute meals. Ingredients 2 medium sweet potatoes, scrubbed clean and cut lengthways into wedges ½ teaspoon sweet paprika olive oil For the basil mayo 4 sprigs fresh basil 1 heaped tablespoon low-fat mayonnaise juice of ½ lemon 1 tablespoon fat-free natural yoghurt
Method 1. Preheat the oven to 200ºC. 2. Toss the sweet potato wedges in a roasting tray with a pinch of salt and pepper, the paprika and a lug of olive oil. 3. Cook in the hot oven for 35 to 40 minutes, or until golden and cooked through. 4. Meanwhile, chop off the tough ends of the basil stalks then pound the rest of it with a pinch of salt in a pestle and mortar until you've got a paste. Add the mayonnaise, yoghurt and lemon juice and muddle it all together.