I love using spices in all my dishes, especially in rice dishes as I am hugely influenced by Middle Eastern cooking. This salad is so simple and really punches with favour!


Serves 2-4


350g roasted sweet potato, cooked and cooled (550g raw sweet potato, quartered lengthways)

10g parsley, chopped

pomegranate seeds, to garnish (optional)


for the dressing:

½ tsp ground cinnamon

1 tsp ground cumin

¼ tsp Himalayan pink salt

250g goats’ or sheeps’ milk yoghurt


First make the dressing by mixing the cinnamon, cumin, pinch of salt and yoghurt together.

Arrange the cooled sweet potato on a platter, pour the dressing over it and sprinkle with the chopped parsley. Serve with a salad or as a side dish, garnished with the pomegranate seeds if you like.


© Natasha Corrett. Recipe taken from HONESTLY HEALTHY IN A HURRY published by Hodder & Stoughton £25