An autumnal salad, warm and spicy, and very satisfying on a cold October evening. Cubes of roasted sweet potato with garlic, cumin and cinnamon, in a couscous and feta salad. If there’s any left over it’s very nice in your lunchbox tomorrow. And perfect for Meat Free Monday.
Hot and full of spicy flavour, perfect on it’s own to warm you on a chilly autumn evening, or lovely with steamed fish.
If you have any left over, just blend into a soup for tomorrow with a little vegetable stock. This isn’t a ten minute dish to cook, but it’s quick to prepare and will then need to simmer for about 35-40 minutes. So time to make a phone call or put your feet up!
suppernut 