Roasted sweet potatoes (and a simple watermelon salad)

I posted the recipe of a super yummy tomato salsa last week and since then I have gotten numerous requests to share the recipe of the roasted sweet potatoes and the watermelon salad on the table as well. Of course I am happy to!

Cooking on hot spring/summer days is all about yummy vegetables and of course, since we're busy mothers, everything has to be easy to prepare, healthy and delicious. These two dishes certainly measure up to those requirements.

Sweet potatoes with a ginger yoghurt dressing

This recipe is originally by Ottolenghi, I have only slightly adjusted it, making it even easier to prepare. For 4 people:

• 2 to 3 sweet potatoes, depending on size

• 4 tbsp olive oil

• 2 tsp ground coriander

• 3/4 tsp fine sea salt

• 1 cup full yoghurt

• 1 inch fresh ginger, peeled and grated (or press with the garlic press!)

• a squeeze of lemon juice

• sea salt and freshly ground pepper

• fresh coriander leaves

Wash and brush your sweet potatoes, dry them and cut in 1/8 wedges. Put the wedges on an oven tray lined with parchment paper.

Poor the olive oil over and use your fingers to rub it on the potatoes. Sprinkle richly with the ground coriander and sea salt. Roast on 200°C or 400°F for about half an hour or until brown and caramelised around the edges.

In the meantime, mix the yoghurt with the ginger and lemon juice. Add salt and pepper to taste.

When ready to serve, divide the sauce over the wedges and sprinkle with the coriander leaves.

Can be eaten warm or at room temperature, so this dish is perfect to make in advance or to bring on a picnic!

Watermelon salad

I almost feel like a cheat because this is so easy you can hardly call it a recipe! For 4 people:

• one small watermelon, cut into chunks

• 150 g feta

• a small bunch of mint, leaves coarsely chopped

Crumble feta and mint over the watermelon.

That's it. THAT'S IT!! :)

Enjoy!

xxx Esther