Name: Roasted Sweet Potato, Beetroot and Pepper Salad with Sherry Vinegar Dressing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves: 6-8
Ingredients: 3 lamb fillets, approx 350g (12oz) total; 2tsp ground coriander; 1tsp ground cinnamon; 1tbsp olive oil; 3 medium sweet potatoes (total weight 800g/1lb 12oz), peeled and cut into chunks; 1tbsp olive oil; 2 red peppers, roasted, peeled and sliced; 6 small beetroot, cooked, peeled and cut into wedges; 1tbsp flat leaf parsley, finely chopped; For the dressing:; 2 garlic cloves, peeled; 1tsp mustard powder; 1tbsp good sherry vinegar, eg Macefilla; 3tbsp olive oil

Roasted Sweet Potato, Beetroot and Pepper Salad with Sherry Vinegar Dressing Recipe

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Ingredients

3 lamb fillets, approx 350g (12oz) total
2tsp ground coriander
1tsp ground cinnamon
1tbsp olive oil
3 medium sweet potatoes (total weight 800g/1lb 12oz), peeled and cut into chunks
1tbsp olive oil
2 red peppers, roasted, peeled and sliced
6 small beetroot, cooked, peeled and cut into wedges
1tbsp flat leaf parsley, finely chopped
For the dressing:
2 garlic cloves, peeled
1tsp mustard powder
1tbsp good sherry vinegar, eg Macefilla
3tbsp olive oil

Method

Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Marinate the lamb by mixing together the coriander, cinnamon and olive oil, then rub over the meat, place in a zip-lock bag and refrigerate until needed.
To make the dressing, place the garlic in a mortar and pestle with 1tsp sea salt, and crush to a smooth paste. Add the mustard powder then the sherry vinegar and mix well. Finally mix in the olive oil, a little at a time.
Drizzle the sweet potatoes with olive oil, season and roast for 15 to 20 minutes until tender and slightly charred at the edges. During the last 5 minutes, add the peppers and beetroot. Remove all from the oven, place on a plate, drizzle over the dressing and parsley.
Place the lamb on a baking tray and season with salt and pepper. Cook for 12 to 15 minutes. Remove from the oven and leave to rest for 5 minutes before carving into thick slices and serving with the warm salad.