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

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

1. 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.

2. 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.

3. 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.

4. 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.