Serves 2
Ingredients:
for the roasted sweet potato:
1 tbsp olive oil
1 tsp cumin seeds
a small pinch of sea salt and ground black pepper
3 garlic cloves, skin on
350g sweet potato, peeled and chopped
for the dressing:
15g tahini
1 tsp olive oil
1 tbsp fresh lemon juice
a small pinch of sea salt and ground black pepper
1⁄4 tsp ground turmeric
1⁄4 tsp garlic granules
cold water
for the salad:
a handful of mixed lettuce leaves
a small handful of courgette, spiralised
a small handful bell-pepper (any colour), sliced
a small handful carrot, peeled and chopped
a sprinkle of fresh parsley, chopped
a small handful of cherry tomatoes, halved
Method:
Preheat oven to 180 ̊C/350 ̊F.
Mix the sweet potato ingredients in a large bowl.
Transfer to a baking tray.
Bake for 30 minutes.
Mix the dressing ingredients together in a bowl.
Divide the salad ingredients between two bowls and top with the roasted sweet potato.
Drizzle the dressing over the top.
Serve.
Store any leftover salad, sweet potato and dressing in separate containers and refrigerate for up to 2 days.
Per serving:
330 calories
14g fat
46g carbs
5g protein