- 2 medium sweet potatoes, peeled and cut into chunks
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 1 tsp cumin seeds
- 2 tsp sunflower oil, plus extra for frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 25g dried fine egg noodle
- zest and juice half an orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 tsp red wine vinegar
- 2 handfuls spinach leaves
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 1 avocado, peeled and sliced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- half a red onion, finely sliced
Heat oven to 200C/fan 180C/gas 6. Toss the potato chunks with the cumin, 1 tsp oil and some seasoning. Spread over a baking tray, then roast for 20-25 mins until tender and golden.
Meanwhile, cook the noodles according to pack instructions, then drain. Heat 1cm oil in a wok or deep pan until a piece of noodle dropped in begins to sizzle immediately. Fry the noodles in a couple of batches for 30 secs until crisp. Remove with a slotted spoon, then drain well on kitchen paper.
When the potatoes are ready, whisk together the final tsp of oil with the orange zest and juice, red wine vinegar and a little seasoning. Tip the potatoes into a bowl with the spinach, avocado and red onion, drizzle with the dressing, then gently mix – with your hands is easiest. Divide between 2 plates and crumble over the crispy noodles.