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.