Serves 4
- 2 sweet potatoes, peeled and cubed into 1 inch pieces
- 400g baby carrots
- 1 heaped tsp harissa paste
- Half tsp ground cumin
- 1 tbsp flavoursome oil such as an omega 3 rich blend of hemp and flax or rapeseed
- 4 large handfuls of baby spinach
- 1 red onion, sliced
- Arils from half a pomegranate
- 100g feta cheese, crumbled
- Small bunch fresh coriander
For the Dressing:
- 2 tbsp flavoursome oil such as an omega 3 rich blend of hemp and flax or rapeseed
- Juice half lemon
- 1 tsp agave syrup
1. Place the cubed sweet potato and carrots in a bowl then drizzle on the oil and spoon in the harissa paste and cumin. Stir well to cover then bake in an oven set at 190C/gas mark 5 for 45-50 minutes.
2. In a small bowl, whisk together the salad dressing then season with a pinch of salt and pepper.
3. Dress the spinach and onion with the dressing then portion onto plates, top with the sweet potato and carrots then scatter over the pomegranate seeds and feta cheese. Finally, scatter over some fresh coriander.
Dean Edwards for the Groovy Food Company