Ingredients
1 Tspn Curry powder
2 Tpsn Ground cumin
1 Tpsn salt
80ml Olive Oil
2.5 cups sweet potatoes (dice 1cm)
100g Almond Kernels
1 Tbpsn Cumin Seeds
50ml Vinegar
Salt to taste
1 clove garlic
1 large tomato - discard seeds & dice
1/2 bunch spring onions, thinly sliced
1 small bunch Coriander (cilantro) - chop stems, reserve leaves
Preparation
Mix spices and salt, coat sweet potatoes with a little oil and half the spice mix. Roast until tender. Reserve.
Toss almonds and pepitas with remaining spice mix in a little oil, roast lightly and mix with sweet potatoes.
Toast cumin seeds in pan until they start to crackle. Remove from heat, cover with vinegar, add crushed garlic, salt and remaining olive oil.
When ready to serve:
Toss spring onions, tomato, sweet potato mix and chopped coriander with 1/2 the dressing and form on plates.
Drizzle remaining dressing around plate and scatter with coriander leaves.
