Sweet potatoes are a great substitute for white potatoes in this colourful dish, as they give an extra health boost. They count towards your five a day and contain loads of nutrients, including the mighty vitamin C. Paired with this crisp salad, creamy yoghurt and a scattering of seeds, it’s a real visual feast. I’ve given the option of using maple syrup, which makes the seeds super sticky and turns the dish into a special treat.
Serves 2 people
INGREDIENTS
Nutrition per serving
Green: 529kcal, 13.4g fat (2.2g saturated), 11.4g protein, 97.0g carbs, 38.4g sugars, 1.1g salt, 13.1g fibre
01 Heat the oven to 180C (non-fan 200C).
02 Scrub the sweet potatoes, pat dry, then rub with a little olive oil and a pinch of sea salt and black pepper. Roast on a baking tray for about 40 minutes, or until cooked through.
03 Meanwhile, finely grate the lemon zest into a small bowl and mix in the yoghurt, turmeric and cumin. Leave at room temperature until needed.
04 Scrub the carrot, radishes and beetroot, peel the onion and core the apple. In this order, carefully push the carrot, radishes, red onion, apple and beetroot through the grating blade of your food processor, or coarsely grate by hand, then tip into a bowl.
05 Mix the veg with the lemon juice, 1 tbsp extra-virgin olive oil and a good pinch of salt and pepper.
06 A few minutes before your sweet potatoes are ready, toast the seeds in a small frying pan on a medium heat for 2 minutes, or until smelling fantastic.
07 Add 1 tbsp maple syrup (if using) and let it bubble until it starts to thicken, then take off the heat. Carefully pour onto a sheet of greaseproof paper, leave to cool and don’t touch.
08 Cut a cross in the top of your cooked sweet potatoes and gently break them open with a fork, mashing a little of the inside as you go.
09 Spoon over a good dollop of the spiced yoghurt, followed by the juicy grated salad and the seeds. Serve with the rocket scattered over.
Recipe © Jamie Oliver, 2015. Photography ©Jamie Oliver Enterprises Limited, by James Lyndsay