Crispy Spiced Sweet Potato Salad

Ingredients

• 2 medium sweet potatoes, peeled and cut into chunks
• 1 tsp cumin seeds
• 2 tsp sunflower oil, plus extra for frying
• 25g/1oz dried fine egg noodles
• 2 tsp red wine vinegar
• 2 handfuls of baby leaf spinach
• 1 avocado, peeled and sliced
• ½ red onion, finely sliced

Instructions

1. 1Preheat the oven to 200°C (180°C fan or gas mark 6). Toss the sweet potato chunks with the cumin seeds, 1 teaspoon of sunflower oil, and a pinch of salt and pepper.
2. 2Spread the potatoes evenly across a baking sheet without crowding them. Giving the pieces space ensures they roast and caramelize rather than steam. Roast for 20 to 25 minutes until tender and golden brown.
3. 3Cook the dried fine egg noodles according to the package directions, then drain them well. Pat them dry with a paper towel. Removing excess surface moisture prevents the hot oil from splattering.
4. 4Pour about 1cm of sunflower oil into a wok or a deep frying pan and place it over medium-high heat. Carefully fry the cooked noodles in small batches for about 30 seconds until they turn crisp.
5. 5Use a slotted spoon to transfer the crispy noodles to a plate lined with paper towels to drain any excess oil.
6. 6Whisk the remaining teaspoon of sunflower oil with the orange zest, orange juice, red wine vinegar, and a pinch of seasoning in a small bowl to create the dressing.
7. 7Place the roasted sweet potatoes, baby leaf spinach, sliced avocado, and finely sliced red onion into a large mixing bowl. Drizzle the orange dressing over the top and toss gently to combine. Divide the salad between two plates and finish by crumbling the crispy fried noodles over each portion.

Nutrition

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