Nine delicious salt-free recipes
Roast spiced sweet potato and lamb salad with a lemon and mixed seed dressing
Just Cooking, Firies, Kerry
- 2 tbsp rapeseed oil
- 250g sweet potatoes, peeled and cut into wedges
- 2 tsp Thai red curry or harissa paste
- 1 tbsp coriander seeds, coarsely crushed
- 1 large carrot, peeled and grated
- 1 red onion, peeled and finely sliced
- 1 packet of cherry tomatoes
- 250g mixed salad leaves
- 1 yellow pepper, de-seeded and cut into fine strips
- 1 celery stick, peeled and finely sliced
- 25g sultanas
- 200g lamb loin, trimmed of all fat
- 2 tbsp rapeseed oil for cooking the lamb
- Preheat the oven to gas mark 6/200C/fan 180C.
- Place the potato wedges in a bowl with the Thai curry paste, coriander seeds and rapeseed oil.
- Toss well so that the potatoes are covered with the oil.
- Place on a baking tray and cook in the oven until tender (approx 20-25 minutes).
- Heat a pan over a medium heat and add a little rapeseed oil. When the pan is hot, place the lamb in the pan and brown on all sides.
- Remove the lamb from the pan and place on a baking sheet. Cook to the desired degree – as a guide, medium: approximately 8 minutes and well done: approximately 15 minutes.
- When cooked, remove from the oven and allow to rest for 3-4 minutes.
- Once the potatoes are cooked, place all of the other ingredients in a large bowl and dress with a little of the dressing.
- Place the salad in bowls and top with the sweet potato.
- Slice the lamb and place over the dressed salad.
- 50ml rapeseed oil
- 1 tbsp white wine vinegar
- 4 tbsp mixed seeds
- 2 tbsp clear honey
- 1 tbsp lemon juice
- Whisk the vinegar, lemon juice, and pepper together.
- Whisk in the rapeseed oil slowly.
- Dry fry the seeds in a frying pan and then grind in a mortar and pestle.
- Add the seeds to the dressing.