Roasted Sweet Potato, Arugula, and Goat Cheese Salad
(adapted from The Sunday Times at timesonline.co.uk)
For the Salad
1 medium, orange-fleshed sweet potato, peeled and diced into 2.5cm cubes
1 small red onion, peeled and sliced into thin wedges
2 tsp vegetable oil
1/2 tsp ground cumin (original recipe calls for Bengali five-seed mix, also called panch phoran seeds)
Salt and freshly ground black pepper
15g whole almonds, blanched, lightly roasted and split down the middle
50g soft goat’s cheese (I used local Giddy Goat’s Cheese)
For the dressing
1 3/4 tsp lemon juice
4 tsp olive oil
1/2 tsp minced garlic
Heat the oven to 190C/375F/Gas Mark 5. Place the potato and onion on a small baking tray. Heat the oil in a small saucepan and if using, add the seeds. Sizzle for 10 seconds over a low heat, then pour over the vegetables, season with cumin, salt, and pepper and mix well. Place the vegetables in the oven and roast for 45-50 minutes until soft.
Whisk together all the ingredients for the dressing. Season with salt and lots of freshly ground black pepper. When you’re ready to serve, pour the dressing straight onto the vegetables on the baking tray and toss well to coat, then add the almonds. Continue to stir until well amalgamated. Plate up and serve warm with the goat’s cheese crumbled on top.