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Chilli-roasted sweet potato, cauliflower, rocket and ricotta
Serves 4 Starters and mains
Ingredients
- 1 sweet potato, about 250g, cut into 3cm cubes
- 1 medium cauliflower, broken into florets
- 2tsp chilli flakes
- 5 sprigs thyme, leaves picked
- 2tbsp olive oil
- 100g rocket
- 1 x quantity pomegranate, mint and coriander dressing (see recipe, below)
- 50g ricotta or feta cheese, crumbled
Pomegranate, mint and coriander dressing
- 1tsp cumin seeds
- 2tbsp olive oil
- 11⁄2tbsp pomegranate molasses
- 1tbsp Dijon mustard
- 1⁄2tsp agave nectar or honey
- juice 1 lime and zest 1⁄2
- 50g pomegranate seeds
- 5g each mint and coriander, finely chopped
Method
Preheat the oven to 200C/400F/ Gas 6. Line a large baking tray with foil. Toss the sweet potato and cauliflower with the chilli flakes, thyme and olive oil. Spread in an even layer on the baking tray, season with sea salt and pepper and roast for 20 minutes.
When cool, toss with the rocket and half of the dressing and finish with the ricotta or feta cheese.
Place the remaining dressing in a bowl for people to help themselves to more if they wish.
Pomegranate, mint and coriander dressing
Toast the cumin seeds in a dry frying pan. Pound in a pestle and mortar then grind to a powder. Transfer to a bowl, add the remaining ingredients and whisk together. Season with sea salt.
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