Recipe OF THE WEEK

SOUTH AMERICAN SWEET POTATO SUMMER SALAD

Serves 1 as a main course

1 tbsp olive oil

1 sweet potato, about 400g, cubed

2-3 sweet peppers, deseeded and chopped into bite-sized pieces

1 tsp cumin seeds

Pinch of salt

200g cooked black beans, rinsed

50g rocket or watercress (optional)

Half small red onion, sliced thinly

2 sprigs fresh oregano

FOR THE DRESSING:

½ lime ½ satsuma

1 garlic clove or ½ tsp dried garlic ½ tsp dried oregano ½ tsp freshly toasted and ground cumin seeds (or pre-ground)

½ tsp smoked paprika (optional) Pinch of salt

3 tbsp extra virgin olive oil 1 Preheat the oven to 220°C/180°C fan/gas 6.

2 Toss the sweet potato pieces and the peppers in the olive oil. Pop the coated vegetables on to a large baking tray and sprinkle over the cumin seeds and a little salt.

3 Bake for approximately 20 minutes. When the peppers and potatoes are starting to brown and the potato softens, remove from the oven to cool slightly in a wide serving bowl or platter.

4 Zest and juice the half lime and juice the satsuma into a bowl. Add the rest of the dressing ingredients and whisk together.

5 Toss the dressing through the vegetables, adding in the beans, leaves, red onion and fresh oregano. For a more substantial salad, add a cupped handful of your favourite cooked grains – bulgur wheat, wholemeal couscous or quinoa are all good.

Brazilian inspired, packed with antioxidants and fibre, serve with grilled fish or chicken or as a meal on its own