As promised, here's a tried and tested, albeit completely improvised salad made with inspiration from a recipe in this months delicious magazine. I took the basic elements from the recipe, and combined it with other ingredients that were on hand at the fruit market.
1) Preheat the oven to 180C.
2) Wash 3 small sweet potatoes or 2 large sweet potatoes, and cut into roughly 3cm chunks.
3) Combine sweet potato with a generous sprinkle of ground cumin, 1 teaspoon of dried chilli flakes and about 3 tablespoons of extra virgin olive oil.
4) Place on a lined baking tray and roast in the oven for 25-30 minutes.
5) In the meantime, was 3 handfuls of baby spinach and pat dry before placing in a salad bowl.
6) Roughly chop 3 tomatoes and 1 cucumber and add to the bowl.
7) With 10 minutes before taking the potato out of the oven, sprinkle 3 tablespoons sesame seeds on the same tray and roast for a further 10 minutes.
8) Once sweet potato is roasted, squish with the tongs and add to the prepared salad. If you like balsamic vinegar, splash some over and serve.
Dinner as you like it.
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