Preheat your oven to 180C/Fan 200C/Gas 6. Scrub the sweet potatoes and cut them into bitesize chunks. Toss the sweet potatoes onto a roasting tin and toss with 1 tbsp oil and a pinch of salt and pepper. Slide into the oven to roast for 25 mins, till tender.

Meanwhile, rinse the radishes and their leaves. Separate the leaves and pop them into a large bowl. Thinly slice the radishes. Peel the red onion and thinly slice it. Trim the root end off the bok choy and shred the stalks and leaves. Add the sliced bok choy, onion and radishes to the bowl. Tear in the coriander leaves.

Crumble the coconut cream into a heatproof bowl. Pour over 50ml boiling water, and stir well till the coconut cream is melted and smooth. Spoon in 1 tbsp Thai red curry paste. Grate in the lime zest and squeeze in the juice, and give everything a good stir till combined.

Add the roasted sweet potatoes to the bowl with the shredded vegetables. Spoon over the dressing and toss together well. Divide the salad between 2 warm plates and serve.