This makes a lovely refreshing salad before the main course.
Serves 6
Takes 10 minutes to make, 20-25 minutes in the oven, plus cooling
Per serving:
374kcals
19.8g fat (6.6g saturated)
13.3g protein
38.1g carbs
12.1g sugar
0.6g salt
1. Preheat the oven to 200°C/ fan180°C/ gas 6. Put the sweet potatoes in a roasting tin, drizzle with the oil and season. Roast for 20-25 minutes, tossing halfway. Cool.
2. Meanwhile, soften the saffron in 2 tablespoons of boiling water, then cool. Put into a bowl with the tahini and lemon juice and whisk to a creamy consistency. Season.
3. Put the sweet potato in a bowl with the remaining ingredients. Drizzle over the dressing and serve.
© delicious. magazine
Try a sprightly, aromatic New Zealand Sauvignon Blanc, served very cold, or an off-dry Riesling.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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