Cajun Sweet Potato Salad with Avocado Dressing Recipe

Ingredients

2 sweet potatoes
2 tsp cajun spice
1 lemon
1 avocado
50g watercress
Sea salt
2 tbsp olive oil
Freshly ground pepper

Prep: 15 mins | Cook: 35 mins

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Method

1. Heat your oven to 200°C/Fan 180°C/Gas 6. Set a roasting tin on the top shelf to heat up.

2. Peel the sweet potatoes. Cut into 3cm cubes. Tumble into the warmed roasting tin. 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 off the lemon into a large bowl. Squeeze in 1 tbsp of the juice (keep the rest of the lemon for later). Whisk with 1 tbsp olive oil and a pinch of salt. Set aside.

5. Halve and de-stone the 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 and add more lemon juice or salt, if it needs them.

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 and gently mix through. Pile the salad on top of the avocado dressing to serve.