- 2 sweet potatoes
- 2 tsp cajun spice
- 1 lemon
- 1 avocado
- 50g watercress
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
Heat your oven to 200°C/Fan 180°C/Gas 6. Set a roasting tray on the top shelf to heat up.
Peel your sweet potatoes. Cut into 3cm cubes. Tumble onto the warmed roasting tray. Gloss with 1 tbsp oil. Season well. Roast for 30 mins or till tender and golden round the edges.
Once the sweet potatoes are done, sprinkle over 2 tsp Cajun spice (add more or less, to suit your taste). Return to the oven for 2 mins, then take out of the oven and set aside to cool.
Grate the zest of your lemon into a large bowl. Squeeze in 1 tbsp juice. Whisk with 1 tbsp oil and a pinch of salt. Set aside.
Halve and de-stone your avocado. Scoop the flesh into a blender or food processor. Add a pinch of salt and a good squeeze of lemon juice. Blend till smooth. Taste. Add more lemon juice or salt, as needed.
Dollop the avocado dressing onto a large platter or 2 plates. Toss the watercress and sweet potato into the large bowl with the lemon dressing. Gently mix through the dressing. Pile on top of the avocado dressing. Serve.
Ready to go
You want your avocado to be ripe for this recipe. It should give a little when squeezed. If it's firm when you unpack your box, pop it in a paper bag with the banana we sent you and it should ripen in a day or two.