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 Preheat the oven to 220°C/180°C fan/gas 6. 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.

Recipe from ao.com/life

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