recipe by Saskia Gregson-Williams

The inspiration behind this dish came from two things: my love of hummus, and tomato season, which means we really have to get using some more tomatoes! I love raw tomatoes, they’re delicious diced in salsas, made in to gazpacho, used in crudités, but slow roasting, like in this recipe, completely takes them to a whole new level. So tantalisingly sweet and caramelised, whilst still being fresh, and much less oily than store bought sun dried tomatoes. They are incredible in salads; the roasted feel and flavour of the oven dried tomato next to the cold and creamy cube of avocado is to die for.

The sweet potato hummus compliments these flavours perfectly. This hummus is a combination of three of my favourite foods: hummus (obviously), almond butter and sweet potato! Can you think of a more heavenly combination? On there own they’re delicious, but together, wow oh wow! Despite the different parts of this dish it is really quick to make, with an alternative for a quicker roasted tomato recipe below!

I hope you enjoy this meal as much as I do, it’s the perfect summer lunch or dinner – so satisfying, nourishing and seasonal. Remember to hashtag #hipandhealthy on Instagram and twitter so me and the team can see all your awesome recreations!

Roasted Sweet Potato Hummus:

1 can chickpeas
2 tbsp Almond Butter (can use tahini)
juice of 1 lemon
1 tsp cumin
2 tbsp olive oil
5 tbsp water
1 large sweet potato

Method:
Preheat the oven to 200 degrees celsius. Peal and cube your sweet potato, and place on a roasting tray, drizzle with olive and cook for25-35 minutes. When crisping on the outside but soft and gooey in the middle they’re done!

Add all other ingredients to the blender, and blend until a paste starts to form. You may have to stop a few times to scrape the blade, as it can be quite sticky! When smooth, mash the sweet potato and add it to the blender. Blend again until combined and as smooth as you like!

The Salad:

Serves 2

1 cup cherry tomatoes*
1 small bunch asparagus
1 avocado, cubed
1/2 large/1 small zuchinni, chopped into small circles then halved
2 handfuls rocket
3 Tbsp pine-nuts

*for the tomatoes, you can make them two ways depending on your time allowance.

Method:
Preheat the oven to 180 degrees celsius. Halve the tomatoes and scoop out the seeds and juice, place upside down on a baking rack for 20 minutes to completely drain. Place face up on a baking tray and drizzle with olive and pinches of sea salt and thyme. Roast for 3-5 hours for semi dried or 7-8 for completely dried! If you’re rushed for time, simply halve the tomatoes, drizzle with olive oil and a pinch of sea salt and roast at 200 degrees celsius for 20 minutes or until caramelised but not burnt!  Remove and let cool. Then toast the pine-nuts on a baking tray in the same oven for roughly 2 minutes. For the asparagus, cut into smaller stalks and steam until cooked. All other vegetables aren’t cooked so you can prepare them as above.

To plate, start with the rocket, zuchinni, asparagus, avocado, tomatoes and rocket and scatter with pinenuts before adding a generous blob of sweet potato hummus to your plate! Enjoy.