- 500g sweet potatoes
- 50g tamari
- A thumb of ginger
- 1 chilli
- 1½ tbsp honey
- 25g pumpkin seeds
- 1 lime
- 1 cucumber
- 50g peppery salad mix
- A handful of coriander
- 1½ tbsp olive, sunflower or coconut oil
- Sea salt
- Freshly ground pepper
- Baking tray
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and chop them into 1cm-thick cubes. Pop on a baking tray, drizzle with 1 tbsp oil and dust with salt and pepper. Slide into the oven to roast for 30 mins.
- 2.
While the 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 1 tbsp honey and whisk everything together.
- 3.
When the sweet potatoes have roasted for 30 mins, remove from the oven. Pour over the tamari and honey sauce and turn the potatoes over to coat them. Scatter over the pumpkin seeds and slide the spuds back into the oven for 5 mins.
- 4.
Zest and juice the lime into a mixing bowl. Add ½ tbsp olive oil and ½ tbsp honey and whisk together. Chop the cucumber into small chunks and add to the bowl. Set the salad leaves on top. Finely chop the coriander leaves and stalks.
- 5.
Remove the sweet potato from the oven. Leave to cool for 5 mins. Toss the salad leaves through the lime dressing and divide between a couple of plates. Top with the sweet potatoes and pumpkin seeds, and pour over any sticky dressing from the tray. Scatter over the chopped coriander to serve.
