Photography by Lisa Linder
Sweet potatoes are really good for us as they contain lots of anti-oxidants, vitamins and other healing properties. This salad is very grounding and nourishing, it is fantastic for vata but also good for pitta and only slightly increases kapha energy but in a positive way. It is a delicious salad - the sweetness of the potato, the peppery spices, the slight bitterness of the leaves, the lemony dressing and the crunch of the almonds work really well together. The watercress is great for cleansing pitta and a good pungent green for warming up kapha and vata. Even though this recipe forms a side salad, I often eat a large portion as a light meal in the summer months.
serves 2 as a small 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 panch phoran seeds (also called Bengali 5-seed mix)
salt and freshly ground black pepper
40g small watercress leaves
15g whole almonds, blanched and lightly roasted and split through the middle
50g soft goat’s cheese (omit this if you have a kapha imbalance)
Salt and freshly ground black pepper
1 3/4 tsp lemon juice
4 tsp vegetable oil
1/2 tsp garlic puree
Preheat the oven to 190C (375F) gas mark 5.
Place the potato and onion in a small baking tray. Heat the oil in a small saucepan and add the seeds. When they have sizzled for 10 seconds over a low heat, pour over the vegetables, season and mix well. Place in the oven and roast until soft, around 45-50 minutes.
Whisk together all the ingredients for the dressing and season with salt and lots of freshly ground black pepper.
When ready to serve, I pour the dressing straight in the baking tray and toss well to coat, then throw in the leaves and almonds and continue to stir until all well amalgamated. Plate up and serve warm with the goat’s cheese crumbled on top.
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