1 Medium orange fleshed sweet potato peeled and diced.
1 Small red onion peeled and sliced into wedges.
2 tsp Organic extra virgin olive oil
½ tsp. panch phoran seeds
(begali 5 seed mix containing: mustard, cumin, fenugreek, kulunjee & aniseeds)
Salt and freshly ground black pepper
40g watercress leaves
15g Organic whole almonds, lightly roasted
50g Soft Goat’s chevin
1 ¾ tsp Lemon juice
4 tsp Olive oil
½ tsp Garlic paste
Preheat the oven to 190 degrees Celsius.
Place the potato and onion in a small baking tray.
Heat the oil in a small sauce pan 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 ground black pepper.
When ready to serve, pour the dressing over the veggies on the baking tray and mix well to coat.
Throw in the leaves and plate up.
Serve warm with the goat’s chevin crumbled on top.