Timings: 30 minutes prep + 50 minutes cooking
Tamarind-Dressed Sweet Potato & Beetroot Salad
Serves: 4 – 6
Ingredients
For the tamarind dressing:
- 2 tbsp tamarind concentrate/paste
- 50ml rapeseed (or olive) oil
- 1 &12; tbsp Encona Indian Sweet Mango Chilli Sauce
- 1 orange, juice only
- 8 tsp agave
- 2 cloves garlic, crushed
For the salad:
- 2 large sweet potatoes (around 600g), peeled and cut into 1in chunks
- 4 raw beetroot (around 600g), trimmed, peeled and cut into 1in chunks
- 100g rocket, washed
- 1 tbsp chopped fresh coriander
- ½ orange, zest only
- sea salt and freshly ground black pepper
For the crispy chickpeas:
- ½ of a 400g/14½oz can chickpeas, drained and rinsed
- 1 tbsp rapeseed oil
- a scant pinch of cayenne pepper
Method:
- Pre-heat the oven to 200C/400F/Gas mark 6.
- For the tamarind dressing, whisk together the tamarind concentrate, rapeseed oil, orange juice, agave and Encona Indian Sweet Mango Chilli Sauce until combined. Add the garlic and season to taste.
- In a large baking tray, toss the beetroot with 8 tablespoons of the tamarind dressing. Pop the tray into the oven and bake for 15 minutes. Remove the tray from the oven and add the sweet potato, along with 4 more tablespoons of the tamarind dressing, tossing well to coat all the vegetables. Pop back into the oven and bake for 35-50 minutes, giving the tray a shake every 15 minutes, until the beetroot and sweet potato are tender and cooked through.
- In the meantime, place the chickpeas on another baking tray and drizzle with the rapeseed oil, ensuring that all are well coated. Sprinkle over the cayenne pepper, a pinch of salt and a grind of pepper. Bake for 35-40 minutes, giving the tray a shake every 15 minutes, until crispy.
- Toss the rocket with a little of the remaining tamarind dressing, enough to lightly coat all the leaves. Add the sweet potato and beetroot and gently toss through until just combined. Season to taste, scatter over the crispy chickpeas and garnish with the coriander and orange zest.