Air Fryer
Sweet potato salad
Sweet potatoes make a great salad, with plenty of fibre, vitamins and minerals to keep you going. These are roasted with spices and then covered in chilli, lime and coriander for a zesty treatment. Meal prep this one for the week.
Ingredients:
- 600–650g/1lb 5oz–1lb 7oz sweet potato (approx. 1 large), scrubbed or peeled and cut into large bite-sized pieces
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tbsp rapeseed or olive oil
- 2 limes, juice and zest
- 2–4 tsp finely chopped green chilli
- 2 spring onions, washed, trimmed and finely sliced
- 20g/¾oz fresh coriander, stalks and leaves, washed, dried and finely chopped
- 30g/1oz rocket
- 20g/¾oz pumpkin seeds
- salt and freshly ground black pepper
Directions:
- Preheat the oven to 200C/180C Fan/Gas 6 and line a small roasting tin with baking paper.
- Pile the sweet potato into a roasting tin so the pieces are tightly packed together, then season with salt and pepper. Stir in the cumin, coriander and oil, ensuring the potatoes pieces are well coated.
- Roast in the oven for 30–40 minutes or until tender, stirring after 20 minutes.
- Remove from the oven and leave to cool, then carefully scrape the sweet potatoes and any oil and spices into a large mixing bowl.
- Stir in the lime juice and zest, 2 teaspoons of the green chilli, spring onions, coriander, rocket and pumpkin seeds. Check the seasoning, adding more chilli if you like it spicier, then pile onto a platter and serve.