- 500g sweet potatoes
- 50g tamari
- A thumb of ginger
- 1 chilli
- 40g honey
- 25g pumpkin seeds
- 1 lime
- 1 cucumber
- 50g sweet salad mix
- A handful of coriander
- 1½ tbsp olive, sunflower or coconut oil
- Sea salt
- Freshly ground pepper
- Vegetable peeler (optional)
- Baking tray
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and chop them into 1cm-thick cubes (no need to peel them unless you prefer to). Tip them onto a baking tray, drizzle with 1 tbsp olive oil and season with salt and pepper. Slide the sweet potatoes into the oven for 30 mins.
- 2.
While the sweet potatoes roast, pour the tamari into a bowl. Peel and grate in the ginger. Finely chop the chilli, flicking out the seeds and pith for less heat, then add the chilli and ginger to the bowl. Add half the honey and whisk together.
- 3.
When the sweet potatoes have roasted for 30 mins, pour over the tamari and honey sauce and turn the potatoes over to coat them. Scatter over the pumpkin seeds and slide the tray back into the oven for 5 mins.
- 4.
Meanwhile, zest and juice the lime into a mixing bowl. Add ½ tbsp olive oil and the remaining honey and whisk together. Chop the cucumber into small pieces and add it to the bowl. Set the salad leaves on top but don't mix them in just yet. Finely chop the coriander leaves and stalks.
- 5.
Remove the sweet potatoes from the oven and let them cool for 5 mins. Toss the salad to dress, then divide it between a couple of plates. Top with the sweet potatoes and pumpkin seeds, and pour over any sticky dressing from the tray. Top with the coriander to serve.
