Chilli-roasted sweet potato, cauliflower, rocket and ricotta

SERVES 4

1 sweet potato, about 250g, cut into 3cm cubes

1 medium cauliflower, broken into florets

2tsp chilli flakes

5 sprigs thyme, leaves picked 2tbsp olive oil

100g rocket

1 x quantity pomegranate, mint and coriander dressing (see recipe, below)

50g ricotta or feta cheese, crumbled

Preheat the oven to 200C/400F/ Gas 6. Line a large baking tray with foil. Toss the sweet potato and cauliflower with the chilli flakes, thyme and olive oil. Spread in an even layer on the baking tray, season with sea salt and pepper and roast for 20 minutes.

When cool, toss with the rocket and half of the dressing and finish with the ricotta or feta cheese.

Place the remaining dressing in a bowl for people to help themselves to more if they wish.

Pomegranate, mint and coriander dressing

1tsp cumin seeds

2tbsp olive oil

1½tbsp pomegranate molasses 1tbsp Dijon mustard

½tsp agave nectar or honey juice 1 lime and zest ½

50g pomegranate seeds

5g each mint and coriander, finely chopped

pestle and mortar

Toast the cumin seeds in a dry frying pan. Pound in a pestle and mortar then grind to a powder. Transfer to a bowl, add the remaining ingredients and whisk together. Season with sea salt.