*350g roasted sweet potato, cooled (550g raw sweet potato, quartered lengthways)
*10g parsley, chopped
*pomegranate seeds, to garnish (optional)
For the dressing
*½ tsp ground cinnamon
*1 tsp ground cumin
*¼ tsp Himalayan pink salt
*250g goats' or sheeps' milk yoghurt
1 First make the dressing by mixing the cinnamon, cumin, pinch of salt and yoghurt together.
2 Arrange the cooled sweet potato on a platter, pour the dressing over it and sprinkle with the chopped parsley.
3 Serve with a salad or as a side dish, garnished with the pomegranate seeds if you like.
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Honestly Healthy in a Hurry by Natasha Corrett (Hodder & Stoughton £25). Photography © Lisa Linder