World Cuisine

Spicy Sweet Potato and Coriander Salad

cook 30 mins
  • 2–3 tablespoons olive or argan oil
  • 1 red onion, roughly chopped
  • 1 teaspoon cumin seeds
  • 25 g (1 oz) fresh root ginger, peeled and grated
  • 2 orange-fleshed sweet potatoes, peeled and cubed
  • 2–3 tablespoons orange blossom water
  • finely sliced or chopped rind of 1 preserved lemon (see page 68)
  • small bunch of coriander, finely chopped
  • 8 green olives stuffed with red pimento, left whole or halved
  • salt and pepper
  • Heat the oil in a large, heavy-based frying pan, stir in the onion, cumin seeds and ginger and cook for 2–3 minutes. Toss in the sweet potatoes and cook for 1–2 minutes, then pour in just enough water to cover the base of the pan.
  • Cover and cook gently for about 10 minutes until the sweet potatoes are tender but firm and the liquid has been absorbed. Tip into a shallow bowl, pour over the orange blossom water and leave to cool.
  • Add most of the preserved lemon rind and coriander to the sweet potatoes, season and gently toss together. Add the green olives and sprinkle over the remaining preserved lemon and coriander. Serve at room temperature.
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