- 2 sweet potatoes
- 2 tsp cajun spice
- 1 lemon
- 1 avocado
- 50g watercress
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Set a roasting tray on the top shelf to heat up.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
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.
- Tip
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.
