Spiced sweet potato salad with crisp noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 2 medium sweet potatoespeeled and cut into chunks
- 1 tsp cumin seeds
- 2 tsp sunflower oilplus extra for frying
- 25g dried fine egg noodle
- zest and juice half an orange
- 2 tsp red wine vinegar
- 2 handfuls spinachleaves
- 1 avocadopeeled and sliced
- half a red onionfinely sliced
Nutrition: per serving
- kcal411
- fat23g
- saturates3g
- carbs47g
- sugars13g
- fibre0g
- protein7g
- salt0.41glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Toss the potato chunks with the cumin, 1 tsp oil and some seasoning. Spread over a baking tray, then roast for 20-25 mins until tender and golden.
step 2
Meanwhile, cook the noodles according to pack instructions, then drain. Heat 1cm oil in a wok or deep pan until a piece of noodle dropped in begins to sizzle immediately. Fry the noodles in a couple of batches for 30 secs until crisp. Remove with a slotted spoon, then drain well on kitchen paper.
step 3
When the potatoes are ready, whisk together the final tsp of oil with the orange zest and juice, red wine vinegar and a little seasoning. Tip the potatoes into a bowl with the spinach, avocado and red onion, drizzle with the dressing, then gently mix – with your hands is easiest. Divide between 2 plates and crumble over the crispy noodles.
