- 500g sweet potatoes
- 1 tbsp cajun spice mix
- 1 red onion
- 1 lemon
- 1 garlic clove
- 250g cherry tomatoes
- A handful of coriander
- 25g pumpkin seeds
- 50g lamb's lettuce
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and chop into small, bite-sized chunks. Tumble the sweet potatoes into a large roasting tin. Sprinkle over 1 tbsp Cajun spice mix and a pinch of salt and pepper. Drizzle on 1 tbsp oil and toss together, till evenly coated. Slide into the oven and roast for 20 mins, turning halfway.
- 2.
Meanwhile, peel the red onion and finely slice it. Slide into a small bowl. Grate over the lemon zest and squeeze in the juice. Peel the garlic and finely grate into the bowl. Sprinkle in a little salt and pepper and pour in 1 tbsp oil. Scrunch everything together and set aside to quickly ‘pickle’.
- 3.
Halve the cherry tomatoes. Roughly chop the coriander leaves.
- 4.
When the sweet potatoes have roasted for 20 mins, remove the roasting tin from the oven. Sprinkle the pumpkin seeds over the sweet potatoes. Return to the oven and roast for a further 5 mins, till the seeds are golden and the potatoes are tender.
- 5.
Transfer the cooked sweet potatoes to a platter and top with the cherry tomatoes along with the pickled onions and juices. Scatter over the lamb’s lettuce and fold everything together to combine. Serve with a sprinkling of any extra pumpkin seeds from the roasting tin and the chopped coriander leaves.
