Sweet potato and carrot salad

Serves 4

2 sweet potatoes, cut into wedges
400g baby carrots, halved lengthways
1 tbsp olive oil
1 heaped tsp harissa paste
½ tsp ground cumin
4 large handfuls of baby spinach
1 red onion, sliced (optional)
Pomegranate seeds
100g feta cheese, crumbled
Small bunch of fresh coriander, to serve

For the dressing

1 tbsp olive oil
Juice of half a lemon
Sea salt
Black pepper

1 Preheat the oven to 190C/Gas 5. Put the sweet potatoes in a bowl with the carrots, drizzle with olive oil, then spoon in the harissa paste and cumin. Stir to make sure everything is well coated, spread evenly on a baking tray and bake in the oven for 45-50 minutes.

2 To make the dressing, whisk the oil and lemon juice in a small bowl and season.

3 When you’re ready to serve, pile the spinach in a bowl with the onion, if using, and toss with the dressing. Top with the sweet potatoes and carrots. Scatter over some pomegranate seeds, feta cheese and fresh coriander.

Please wait...

Don’t miss my top cooking secrets.

Sign up and get my ebook “Your Kitchen ABC” right to your email